(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
2large 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