Ingredients
- 1 pound short pasta
- Juice and zest of ½ lemon
- 3 tablespoons Bragg Apple Cider Vinegar
- 3 tablespoons Bragg Extra Virgin Olive Oil
- 1 shallot, minced
- 1 teaspoon dried oregano
- 1 cup cherry tomatoes, halved
- ½ cup pitted sliced kalamata olives
- 1 cup cucumber, sliced
- ½ cup roasted bell pepper, sliced
- 2 tablespoons fresh oregano, chopped
- 2 ounces vegan feta, crumbled
- Salt & pepper
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water. Set aside to cool.
- In a small bowl, whisk together the lemon juice, lemon zest, apple cider vinegar, olive oil, shallot, dried oregano and a pinch each of salt and pepper. Set aside.
- Add the pasta, tomatoes, olives, cucumber, bell pepper and fresh oregano to a large bowl. Pour the dressing over the pasta mixture and toss gently to combine. Add the feta and toss once more. Taste and season with additional salt and pepper if needed.
