In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well.
To make the dressing, combine the olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, oregano and salt and whisk until blended. You can also blend in a small food processor to get a smoother dressing.
In a large bowl, toss the pasta with the dressing. Then add the tomatoes, cucumbers, onions, olives and feta cheese and toss. Enjoy cold or at room temperature.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines though, so feel free to adjust. To make this gluten-free, use any type of gluten-free pasta you'd like and cook it al dente.Equipment: I love using my Cuisinart Smart Stick hand blender for making dressings. It's quick and easy and gets me the perfect consistency, without any chunks of garlic leftover.