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Ingredients
  • 1 lb. uncooked elbow macaroni
  • 2 Tbsp. red wine vinegar
  • 1 ½ tsp. kosher salt
  • 1 ½ tsp. Dijon mustard
  • ¼ tsp. dried oregano
  • ¼ tsp. black pepper
  • ¾ cup chopped pitted kalamata olives, plus 2 tablespoons olive brine from jar (from 1 [9.5-oz] jar), divided
  • ¼ cup extra-virgin olive oil
  • 2 medium-size (3 oz. each) Persian cucumbers, unpeeled, halved lengthwise, and sliced ⅛-in. thick (about 1 ⅓ cups)
  • ½ cup sun-dried tomatoes
  • ½ cup roughly chopped banana pepper rings (from 1 [16-oz.] jar)
  • 5 oz. Greek feta cheese, crumbled (about 1 ¼ cups)
  • 2 Tbsp. chopped fresh dill, plus more for garnish
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