By: Jamie Geller, Joy of Kosher

This is the perfect dish for when you want to keep your salads fresh and filling at the same time. Easy to prepare and entirely perfect for the summer, we know you’ll love it.

Prep time: 15 min

Serves: 4

Ingredients:
4 ounce whole wheat or brown rice macaroni elbows, cooked and drained
1 cup thinly sliced cucumber
1 cup chopped roma tomato
1/2 cup pitted kalamata olives, halved
1 roasted red pepper, thinly sliced
1/4 cup crumbled Tnuva Feta
1/4 cup green onion, chopped
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
2 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt
Freshly ground black pepper

Instructions:
Place all ingredients in a large bowl and mix to combine. Can be served at room temperature or chilled. Refrigerate for up to 3 days.