Lemon Garlic and Feta Pasta Salad

Ingredients:

• ▢ 1 large english cucumber (sliced in half lengthwise, then into slices)

• ▢ 1 12 oz jar of roasted red peppers (drained and chopped)

• ▢ 1/2 medium red onion (thinly sliced)

• ▢ 8 oz cherry tomatoes (quartered)

• ▢ 1.5 cups chopped romaine

• ▢ 1/2 cup arugula

• ▢ 1/3 cup feta cheese

• ▢ 1 medium avocado (peeled, pitted and diced)

• ▢ 1 lb penne pasta (or pasta of choice)

Dressing:

• ▢ 1/2 cup lemon olive oil* (*see notes below)

• ▢ 3 cloves garlic (minced)

• ▢ 1/2 tsp salt (or to taste)

• ▢ 1/4 tsp black pepper (or to taste)

• ▢ 1 tsp honey (or sweetener of choice)

• ▢ 1 tsp dried oregano

• ▢ 1 tsp dried basil

• ▢ extra lemon juice (to taste, if preferred)

Instructions:

• Cook pasta in a large pot with a generous amount of salt until al dente - time will be dependent on pasta used, so follow instruction on the package.

• While the pasta is cooking, prepare the dressing by combining all ingredients into a small mixing bowl, whisking together until mixed. Place in a covered dish and into the refrigerator until ready to use.

• Once the pasta is ready, drain while running under cold water approximately 60-90 seconds or until the pasta has cooled through. It helps to either use your hand or a spoon to stir the pasta to ensure it cools quickly and evenly.

• Into a large serving bowl, combine pasta and vegetables listed above. Add dressing and toss to coat, followed by the feta cheese and diced avocado.

• Serve garnished with additional avocado, feta cheese, basil, and oregano.