Note: For this recipe I like small penne with ridges. It absorbs the flavors of the vinaigrette better than a smooth pasta.
1 pound mezze penne or pennette rigate
3 tablespoons red-wine vinegar
1 tablespoon lemon juice (about half lemon)
1 small shallot, minced
1 garlic clove, minced
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh oregano
1/4 cup extra-virgin olive oil
8 ounces feta, crumbled
2 medium tomatoes, seeded and diced
1 small yellow bell pepper, diced
1/2 cup green and black kalamata olives, pitted
Cook penne according to package directions in a large pot of liberally salted water until al dente.
While pasta cooks, make vinaigrette. In a measuring cup or small bowl, combine vinegar, lemon juice, shallot, garlic, and salt. Let macerate for 5 minutes. Add pepper, oregano, and whisk in olive oil.
Drain pasta and return to pot. Add crumbled feta, tomatoes, bell pepper, and olives. Toss to combine. Pour over with vinaigrette and toss again to combine. Serve warm or chilled. Yield 6 to 8 servings.
- Recipe courtesy of Joseph Erdos