Cook pasta. Drain and toss with 1 tbsp olive oil. Mash together feta and white wine vinegar. Whisk in parsley, garlic, oregano, salt, pepper and olive oil. Toss dressing with red pepper, onion, olives and pasta. Refrigerate. Add cherry tomatoes and cucumber before serving and toss.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 61.3mg||19 %|
|Sodium 27.6mg||1 %|
|Potassium 273.7mg||7 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 47.4g|
|Protein 10g||14 %|
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Calories per serving: 296
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