My Big Fat Greek Pasta Salad

• PASTA
• 1 (12 ounce) box tri-color spiral pasta (Barilla brand)
• SALAD
• 1/2 cup red onion, cut into thin 1 1/2-inch strips
• 4 green onions, sliced thin
• 1 small green pepper, cut into thin 1 1/2-inch strips
• 1 small red pepper, cut into thin 1 1/2-inch strips
• 1 small yellow pepper, cut into thin 1 1/2-inch strips
• 1 cup sweet grape tomatoes, halved lengthwise
• 1 peeled cucumber, quartered lengthwise in 3/4 inch thick slices
• 1/2 cup pitted kalamata olive, halved lengthwise
• 3 tablespoons fresh basil leaves, cut into strips
• 2 tablespoons fresh parsley, chopped
• 1 1/2 teaspoons minced fresh mint leaves
• 4 -6 ounces feta cheese (cut into small cubes or crumbled)
• DRESSING
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon finely grated fresh lemon zest
• 2 1/2 tablespoons fresh squeezed lemon juice
• 1 1/2 tablespoons red wine vinegar
• 1 pressed fresh garlic cloves or 1 teaspoon garlic powder
• 1 teaspoon dried greek oregano
• 1 teaspoon fresh ground black pepper
• 1 teaspoon fine sea salt

1. PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 2 1/2 tablespoons juice; WHISK together remaining ingredients well; SET aside.
2. BRING bring 6 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente).
3. DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool.
4. PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl.
5. ADD the cooled pasta to vegetables in bowl, combining well.
6. ADD 4-6 ounces cubed or crumbled feta cheese, without tossing.
7. WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese.
8. CHILL pasta salad at least 2 hours to overnight.
9. GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves.
10. SERVE and ENJOY!

pasta, pasta, salad, red onion, green onions, green pepper, red pepper, yellow pepper, sweet grape tomatoes, cucumber, olive, fresh basil, fresh parsley, mint, feta cheese, dressing, extra virgin olive oil, lemon zest, fresh squeezed lemon juice, red wine vinegar, garlic, oregano, fresh ground black pepper, salt

Taken from www.food.com/recipe/my-big-fat-greek-pasta-salad-327417 (may not work)