Dressing:

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⅓ cup olive oil

2 tablespoons lemon juice (fresh squeezed)

2 tablespoons red wine vinegar

2 tablespoons water

2 tablespoons fresh parsley (finely chopped)

2 teaspoons garlic (minced)

2 teaspoons dried oregano (minced)

1 teaspoon dried basil

½ teaspoon salt

1 pinch cracked pepper (to taste)

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Salad:

12 ounces penne pasta (dried)

4 cups Romaine lettuce (or cos lettuce leaves, washed and dried)

1 cucumber (large, diced)

1 avocado (peeled, pitted and chopped)

½ red pepper (large, deseeded and cut into thin strips)

9 ounces grape tomatoes (or cherry tomatoes, halved)

½ red onion (thinly sliced)

⅓ cup sun-dried tomatoes packed in oil (drained)

6 tablespoons crumbled feta cheese

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1. Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.

2. While pasta is boiling, prepare your dressing. Whisk together olive oil, lemon juice, red wine vinegar, water, parsley, garlic, oregano, basil, salt, and pepper in another bowl.

3. Add all of the salad ingredients into the salad bowl along with the pasta; lettuce, cucumber, avocado, red pepper, tomatoes, red onion, and feta. Drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.

4. Serve immediately.