(Makes 4 to 6 servings)
| 3 cups (750 ml) | uncooked penne pasta |
| 1/2 cup (125 ml) | mayonnaise |
| 2 tablespoons (30 ml) | Dijon-style mustard |
| 2 tablespoons (30 ml) | fresh lemon juice |
| 2 tablespoons (30 ml) | red wine vinegar |
| 1/2 cup (125 ml) | olive oil |
| 2 | large garlic cloves, finely chopped |
| 1/2 teaspoon (2.5 ml) | black pepper |
| 1 1/2 teaspoons (7.5 ml) | salt |
| 1/2 cup (125 ml) | crumbled feta cheese |
| 1/2 cup (125 ml) | chopped green onions |
| 1 cup (250 ml) | grape tomatoes |
| 1/2 cup (125 ml) | sliced ripe olives |
| 1/4 cup (60 ml) | finely chopped fresh parsley |
- Cook the pasta in boiling water for 11 minutes or until cooked but still firm, stirring occasionally. Don’t overcook.
- Put the cooked pasta into a seive and rinse under cold water. Drain well. Place in a large bowl. Set aside to cool.
- Whisk the mayonnaise, mustard, lemon juice, wine vinegar, olive oil, garlic, pepper, and salt together in a bowl or large measuring cup. When the mixture is smooth and creamy, stir in the feta cheese.
- Just before serving, pour the mayonnaise mixture over the cooled cooked pasta. Stir gently to coat the pasta with the dressing.
- Stir in the chopped green onions, tomatoes, and olives.
- Transfer to a serving dish. Sprinkle the chopped parsley over top.
Watch The Cooking Ladies prepare this recipe on video