A cool treat for hot summer days, perfect for weeknight dinner or weekend garden parties!
1 package Tinkyada Brown Rice Pasta Fusilli
1 cup cherry tomatoes, cut in half
6 mini cucumbers, cut in half moons
1 green bell pepper, diced
½ cup Kalamata olives
½ red onion, diced
250g feta cheese, gently crumbled
For the dressing
⅓ cup olive oil
2 tbsp red wine vinegar
3 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
Bring a large pot of water to a boil and cook Brown rice pasta Fusilli according to package directions, rinse with cold water, drain well and then set aside.
In a large bowl, whisk to combine the olive oil, vinegar, lemon juice, oregano, salt and pepper. Pour in the pasta, vegetable, and cheese, toss to coat. Cover and chill for 3 hours before serving to allow flavors to develop.