Pasta Salad with Greek Salad Dressing

For the Greek Vinaigrette: Place the virgin olive oil, white wine vinegar, fresh lemon juice, dried oregano, garlic salt, minced organic garlic, dried parsley, ground pepper, raw honey or agave, and 3 tablespoons of crumbled goat feta into a jar and shake well. Alternatively, pour into a bowl and whisk until smooth. If you add the feta separately or right before serving, the Greek dressing can be stored in your fridge for up to 7 days; just shake it every time before serving. 

For the Pasta Salad: In a large bowl, combine the cooked and cooled pasta, finely diced red onion, cherry tomatoes, zucchini ribbons, and sliced bell peppers. Add the desired amount of Greek Vinaigrette and the remaining crumbled goat feta. Toss everything together until well combined and serve.