foolproofliving

0 Bring a large pot of salted water to a boil. Cook the pasta until it's al dente, according to the package directions. Drain and rinse under cold water to stop the cooking process. Set it aside.
1 While the pasta is cooking, make the dressing by whisking together 3 tablespoons lemon juice (or vinegar), 1 clove of minced garlic, ½ teaspoon Dijon mustard, ½ teaspoon chopped oregano, ½ teaspoon of Kosher salt, and ¼ teaspoon black pepper in a small bowl. Slowly drizzle in ¼ cup of olive oil while whisking until fully emulsified.
2 To assemble the salad, in a large bowl, combine the cooked and cooled pasta, cucumber, tomatoes, olives, roasted red peppers, artichoke hearts, scallions, arugula, and feta cheese.
3 Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated with the dressing. Taste for seasoning and add more if necessary.
4 If you have the time, cover and let it sit in the fridge for 30 minutes before serving.