Greek Pasta Salad

subheading: Dressing:

½ cup olive oil

⅓ cup red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon honey

2 cloves garlic, finely minced

½ teaspoon dried oregano

¼ teaspoon salt (use more if using coarse, kosher salt)

¼ teaspoon dried parsley

¼ teaspoon dried dill

subheading: Salad:

12 to 16 ounces tube- or spiral-shaped pasta (like penne, cascatelli, rotini, etc.)

1 cup halved cherry or grape tomatoes

1 cup diced cucumbers (about 1 small English cucumber)

1 cup chopped, roasted red peppers (a 12-ounce jar, drained)

1 cup black or kalamata olives, sliced or halved (6-ounce can, drained)

1 cup sweet corn kernels (fresh or frozen - thaw and pat dry if frozen)

½ to 1 cup crumbled feta cheese (see note)

¼ to ½ cup finely diced red onion (see note)

Chopped fresh parsley or basil (optional)

Directions at melskitchencafe.com

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