Made for a BBQ where it was sure to sit out for a few hours, this is a completely improvised recipe based on what I had on hand: an almost-out-of-date jar of roasted red peppers, a chunk of feta cheese, and a lot of cucumbers. The use of both lemon juice/zest and balsamic vinegar adds a little extra zing and brightness to the dressing. —Muttersome
Cook the pasta according to directions until it is al dente; strain into a colander and rinse to ensure the pasta doesn't stick. Allow the pasta to cool and put it into a large bowl.
While the pasta is cooking/cooling, peel and chop the cucumbers into bite sized pieces (about 1x1x1); chop the red peppers into similar sized pieces.
Once the pasta has cooled, add the cucumbers, the peppers, and the red onion. Add the crumbled feta cheese and lemon zest to the bowl. Set aside.
To assemble the dressing: add all ingredients to a jar, close tightly, and shake well to combine. Alternatively, whisk together the vinegar, lemon juice, oregano, salt & pepper and then drizzle the olive oil in, whisking quickly.
Pour the dressing over the salad and toss well.
Taste and season additionally with salt and pepper as needed. I find a healthy pinch of salt doesn't hurt, but the feta is salty as well so it can depend on your cheese.
Serve immediately or cover and chill until needed. This salad tastes good at room temperature or cold from the fridge, and will keep for several days. A nice accompaniment to your summertime grilled meats; lamb would round out the Mediterranean flavors nicely. This is also hearty enough to satisfy any vegetarians who may be attending your backyard BBQ.