Lemon Herb Mediterranean Pasta Salad

Ingredients

• 12 ounces | 350 grams dry pasta (Penne)

FOR LEMON HERB DRESSING:

• 1/3 cup olive oil
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 2 tablespoons finely chopped fresh parsley
• 2 teaspoons garlic , minced
• 2 teaspoons dried oregano , minced
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• Cracked pepper , to taste

FOR SALAD:

• 4 cups Romaine (or cos) lettuce leaves, washed and dried
• 1 large cucumber , diced
• 1 avocado , peeled, pitted and chopped
• 1/2 of a large red pepper (or capsicum), deseeded and cut into thin strips
• 9 ounces (250 grams) grape or cherry tomatoes, halved
• 1/2 a red onion , thinly sliced
• ½ cup pitted kalamata olives , sliced
• 1/3 cup sun-dried tomatoes packed in oil , drained
• 5-6 tablespoons crumbled feta cheese

Directions

• Boil the alimentary paste during a giant pot of preserved water till hard. Drain during a strainer or filter, then rinse below cold water to require the warmth out. Transfer the alimentary paste to an oversized bowl.

• whereas alimentary paste is boiling, prepare your dressing. Whisk along all of the marinade/dressing ingredients during a giant jug.

• Add all of the dish ingredients into the dish bowl along side the alimentary paste, and drizzle with the dressing. Toss all of the ingredients along till everything is coated equally in dressing. Season with additional salt and pepper, if desired.

• Serve straightaway.