Chopped Greek-Style Pasta Salad

• 160 g Pasta shells
• ½ large Cucumber
• 2 medium Tomato, ripe but firm
• 1 small Red onion
• 60 g Black Kalamata pitted olives
• 100 g Feta cheese
• 3 tbsp Extra virgin olive oil
• 1 medium Lemon
• 1 tbsp Red wine vinegar
• 1 tsp Dried oregano
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Bring a large pot of water to the boil and cook the pasta shells until just tender. Drain in a colander and rinse briefly under cold water to cool, then shake well to remove excess water. Tip into a mixing bowl.
2. Meanwhile, cut the cucumber, tomatoes, red onion and olives into small, even pieces so the salad is easy to scoop. Crumble the feta into small chunks. Add everything to the bowl with the cooled pasta.
3. In a small bowl, whisk together the olive oil, juice from the lemon, red wine vinegar, dried oregano, fine sea salt and black pepper. Pour over the salad and toss well, making sure the dressing coats the pasta and vegetables. Taste and adjust with a little more lemon juice if you like it sharper.
4. Cover and chill for 5 to 10 minutes to let the flavours settle, or serve straight away. Give it one more toss before serving so any dressing at the bottom is redistributed.

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