5 oz. (2 1/2 cups) dried pasta (I used rotini, but you can use radiatore, shell, etc)
1 pint grape tomatoes, halved lengthwise
1/2 seedless cucumber quartered lengthwise and cut into 1/4 pieces
1 yellow bell pepper cut into 1/4 inch pieces
1 cup of canned cannellini beans, rinsed and drained
1/2 small red onion, diced (I used green onion so there wasn't too much of a strong onion flavor)
2 oz reduced fat feta, cubed (I used the block feta and cubed it myself and I didn't used reduced fat, it was too salty)
1/4 cup kalamata olives halved
1/4 cup chopped fresh mint
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon minced fresh garlic
1 teaspoon honey
1/2 teaspoon dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
*Cook pasta according to package directions. Drain, rinse under cold water, drain again and transfer to paper towels to absorb excess water
* Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl; add pasta and mix. (at this point, make sure the pasta is completely cold)
* In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper. Pour over the pasta and vegetables; toss well. Season with additional salt and black pepper as needed.
