Greek Pasta Salad

• 1 pound Pasta
• 1 pint Grape Tomatoes, Whole Or Halved
• 1 Seedless Cucumber, Cut Into Bite-sized Pieces
• 1 Yellow Bell Pepper, Chopped
• 1 Red Bell Pepper, chopped
• 15 ounces, fluid Can Cannellini Beans, Drained And Rinsed
• 1/2 Red Onion, Diced
• 1/2 cups Pitted Kalamata Olives, Chopped
• 1/3 cups Extra Virgin Olive Oil
• 1/3 cups Red Wine Vinegar
• 1 Lemon, Juiced
• 5 teaspoons Honey
• 2 teaspoons Dijon Mustard
• 2 cloves Garlic, Minced
• 1 teaspoon Dried Oregano
• Salt And Pepper, to taste
• 1 cup Crumbled Feta Cheese
• 1/4 cups Fresh Mint, Chopped

1. Cook pasta according to the package instructions. Drain, rinse under cold water, and drain again. Set aside.
2. Combine tomatoes, cucumber, bell peppers, beans, onion, and olives in a large mixing bowl. Add cooked pasta and toss to combine.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, mustard, garlic, oregano, salt and pepper. Taste and adjust seasoning to your liking. Pour over pasta and veggie mixture. Add feta and chopped mint. Stir to combine. Refrigerate until you're ready to serve. Enjoy.

pasta, grape tomatoes, cucumber, yellow bell pepper, red bell pepper, beans, red onion, olives, olive oil, red wine vinegar, lemon, honey, dijon mustard, garlic, oregano, salt, feta cheese, ubc

Taken from tastykitchen.com/recipes/salads/greek-pasta-salad-9/ (may not work)