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Mediterranean Pasta Salad


12 ounces dry pasta (I used farfalle)
1 English (hot house) cucumber, diced
1 pint cherry or grape tomatoes, halved
2/3 cup sliced kalamata olives
4 ounces crumbled feta cheese
half of a medium red onion, peeled and thinly sliced
lemon-herb vinaigrette (see below)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly-squeezed lemon juice
2 teaspoons dried oregano, minced
1 teaspoon honey (or your desired sweetener)
2 small garlic cloves, minced
1/4 teaspoon freshly-cracked black pepper
1/4 teaspoon salt
pinch of crushed red pepper flakes



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