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1
Cook the pasta according to directions until it is al dente; strain into a colander and rinse to ensure the pasta doesn't stick. Allow the pasta to cool and put it into a large bowl.
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2
While the pasta is cooking/cooling, peel and chop the cucumbers into bite sized pieces (about 1x1x1); chop the red peppers into similar sized pieces.
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3
Once the pasta has cooled, add the cucumbers, the peppers, and the red onion. Add the crumbled feta cheese and lemon zest to the bowl. Set aside.
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4
To assemble the dressing: add all ingredients to a jar, close tightly, and shake well to combine. Alternatively, whisk together the vinegar, lemon juice, oregano, salt & pepper and then drizzle the olive oil in, whisking quickly.
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5
Pour the dressing over the salad and toss well.
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6
Taste and season additionally with salt and pepper as needed. I find a healthy pinch of salt doesn't hurt, but the feta is salty as well so it can depend on your cheese.
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7
Serve immediately or cover and chill until needed. This salad tastes good at room temperature or cold from the fridge, and will keep for several days. A nice accompaniment to your summertime grilled meats; lamb would round out the Mediterranean flavors nicely. This is also hearty enough to satisfy any vegetarians who may be attending your backyard BBQ.
