Instructions

Cook pasta according to package directions. Don’t forget to salt your pasta water!

For the dressing: Add 1/4 cup feta cheese brine, 1/2 lemon squeezed, 1/4 cup white vinegar, 1 tsp dried oregano, and a dash of salt and pepper to a large bowl, blender, or food processor. Slowly drizzle in 3/4 cup extra virgin olive oil. If you are using a bowl, whisk vigorously while you are drizzling in your olive oil. (I used my Vitamix.)

Chop cherry tomatoes, seedless cucumber, and 1/2 red onion and place in a large bowl with 8 ounces feta cheese, and cooked pasta. Pour dressing over ingredients and toss to coat evenly. Sprinkle with additional salt + pepper + oregano if desired.

Store in an air-tight container for up to 7 days in the refrigerator. Recipe is best if made 1 day ahead of time to allow flavors to come together.