Spring Pasta Salad

-4 Cups Veggie Rotini (About 12 Ounces)
-1/4 Cup Extra Virgin Olive Oil
-3 Tablespoons Lemon Juice
-2 Tablespoons Balsamic Vinegar
-1 Tablespoon Water
-3 Cloves Of Garlic, Minced
-1 Teaspoon Salt
-1/4 Teaspoon Pepper
-1 Tablespoon Dried Oregano
-3 Large Tomatoes, Seeded And Chopped
-1 Medium Sweet Red Pepper, Chopped
-1 Small Cucumber, Seeded And Chopped
-1 Small Zucchini, Chopped
-1 Small Red Onion, Halved And Thinly Sliced
-1/3 Cup Sliced Black Olives
-1 Cup Feta Cheese, Crumbled (About 4 Ounces)

Cook the pasta according to the package directions. Drain, rinse with cold water, and drain again. In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt, and pepper until well blended. Stir in the oregano. In a large bowl, combine the pasta, vegetables, and olives. Add the vinaigrette (small bowl) and feta. Toss to combine and refrigerate, covered, until ready to be served.

Serving Size: Makes 16 3/4-Cup Servings

Number of Servings: 16

Recipe submitted by SparkPeople user JENIJ0810.