INGREDIENTS
- 8 ounces pasta (I used Orzo)
- 1 English cucumbers diced
- 1 pint cherry tomatoes halved
- 1 cup baby spinach
- ½ red onion sliced
- ½ cup crumbled feta cheese
- ¼ cup kalamata olives halved
Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- 1 teaspoon dried mint
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
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