Greek Pasta Salad

Salad Ingredients
2 ½ cups uncooked gluten free pasta, such as penne or rotini
2/3 cup sliced red onion
15 cherry tomatoes, halved
1 cup cucumbers, diced
¾ cup black olives, sliced
¾ cup green peppers, diced
1 cup crumbled feta cheese
Vinaigrette Ingredients
1/3 cup red wine vinegar
2 tsp freshly squeezed lemon juice
1 ½ tsp minced garlic
1 tsp sugar
2 tsp dried oregano
½ cup extra-virgin olive oil
Cook pasta according to package directions until al dente. Drain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing. To make the vinaigrette, whisk together all of the dressing ingredients, except for the olive oil. Slowly whisk the olive oil into the dressing. Season the dressing with salt and pepper, if desired. Add the onions, tomatoes, cucumbers, olives, peppers and feta cheese to the bowl with the pasta. Pour the dressing over the pasta; toss to combine. Cover the salad and refrigerate at least 3 hours and up to overnight. Toss salad again before serving. (Serves: 4-6)