• 12 ounces | 350 grams dry pasta (Penne)

FOR LEMON HERB DRESSING:

• 1/3 cup olive oil
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 2 tablespoons finely chopped fresh parsley
• 2 teaspoons garlic , minced
• 2 teaspoons dried oregano , minced
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• Cracked pepper , to taste

FOR SALAD:

• 4 cups Romaine (or cos) lettuce leaves, washed and dried
• 1 large cucumber , diced
• 1 avocado , peeled, pitted and chopped
• 1/2 of a large red pepper (or capsicum), deseeded and cut into thin strips
• 9 ounces (250 grams) grape or cherry tomatoes, halved
• 1/2 a red onion , thinly sliced
• ½ cup pitted kalamata olives , sliced
• 1/3 cup sun-dried tomatoes packed in oil , drained
• 5-6 tablespoons crumbled feta cheese