This quick, healthy, and crowd-pleasing Greek Pasta Salad is perfect for using up summer garden tomatoes, bell peppers, and cucumbers. Featuring a lemony vinaigrette, it's a delicious and easy dish.
1. Dice 2-3 shallots as finely as possible and add them to the bottom of a dressing jar.
2. Add extra virgin olive oil, fresh lemon juice, red wine vinegar, crushed garlic cloves, dijon mustard, sea salt, oregano, fresh black pepper, and sumac (about 1/2 tsp each of sumac and oregano) to the jar.
3. Shake or whisk all dressing ingredients together until well combined. Store in the fridge for 3-5 days.
4. Cook pasta according to package directions, then drain and let cool.
5. Chop bell peppers, cucumbers, and tomatoes.
6. In a large bowl, combine the cooked pasta, chopped bell peppers, black kalamata olives, chopped cucumbers, tomatoes, and goat feta.
7. Pour the prepared lemony vinaigrette over the salad right before serving and toss to combine.
