Whisk together Dressing:
             6 Tbs extra virgin olive oil
             3 Tbs red wine vinegar
             3 Tbs fresh lemon juice
             1 medium shallot, minced
             1 Tbs Dijon mustard
             1 Tbs minced fresh oregano leaves or ½ tsp dried
             1 tsp salt
             ¼ tsp garlic powder
             ¼ tsp freshly ground pepper

 Salad:

• 1 lb brown rice fusilli pasta
• 2 med carrots, peeled and grated
• 1 red bell pepper, cut ¼” strips
• 8 oz crumbled feta cheese
• 1 cup pitted kalamata olives, chopped coarse
• ½ cup minced fresh parsley
• 1 pint cherry tomatoes, quarterd

1. Cook pasta in salted water until completely tender. Reserve 1 cup of cooking 
water, drain pasta and transfer to large bowl.
2. Stir reserved water into dressing then pour half of the dressing over pasta 
and toss to coat. Stir in rest of ingredients. Mix in more dressing as needed.

*Adapted from Cooks Illustrated

 Option: Add med-large shrimp sauted with garlic and red pepper flakes to the dish and make it into a complete meal.