12 ounces whole wheat pasta noodles (of your choice)
1 cucumber, diced
1 cup cherry or grape tomatoes, halved
1 cup squash, diced
1/2 red onion, diced
4 tablespoons crumbled feta cheese
Half of a medium red onion, peeled and thinly sliced
Lemon-herb vinaigrette (see below)
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons dried oregano, minced
1 teaspoon honey
2 small garlic cloves, minced
1/4 teaspoon ground pepper
1/4 teaspoon salt
First, make the lemon-herb vinaigrette. Whisk all ingredients together until combined. Use a jar or container with an airtight lid, and let your kids shake it up until all the ingredients are blended together!
Now, cook the pasta al dente, or firm to bite in a large stockpot according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until it’s no longer hot. Transfer the pasta to a large mixing bowl.
Add cucumber, tomatoes, feta cheese and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top. Toss until all of the ingredients are evenly coated with the dressing.
Serve immediately, garnished with extra feta and black pepper, if desired.