Lemon-Garlic Pasta Salad for 7 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Cook the pasta for 1 minute less than the package directions to achieve a firm, al dente texture.
3. Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process and remove excess starch.
4. In a small bowl or mason jar, combine the olive oil, lemon juice, apple cider vinegar, and Dijon mustard.
5. Whisk vigorously or shake the jar until the mixture is thickened and opaque.
6. Stir in the minced garlic, oregano, salt, and pepper until fully integrated.
7. Place the chilled pasta in a large mixing bowl and add the halved tomatoes, diced cucumber, bell pepper, and red onion.
8. Pour the dressing over the mixture and fold gently with a spatula until the vegetables are evenly distributed and the pasta is glistening.
9. Fold in the fresh parsley and crumbled feta.
10. Refrigerate the salad for 1 hour before serving to allow flavors to meld.