Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and sweet roasted red peppers come together in a bowl full of bright, sunny color and texture. Everything gets tossed in a punchy lemon-herb vinaigrette loaded with garlic, oregano, and thyme, then finished with crumbled feta and a scatter of fresh parsley for a little extra freshness in every bite. A short chill in the fridge lets the pasta soak up all that citrusy, herby dressing, so the flavors are even better by the time you serve it. It's an easy make-ahead side that holds up beautifully for picnics, potlucks, or meal-prepped lunches throughout the week. This one is a great fit for a gluten free table, delivering all the classic Greek-salad flavor without any fuss.
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Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Drain in a colander, rinse briefly under cold water to stop cooking, and shake off excess water.
While the pasta cooks, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, black pepper, and crushed red pepper flakes, if using, in a small bowl until the dressing is emulsified and uniform.
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