375g orecchiette pasta
1 large red capsicum, cut into 2cm pieces
½ cup pitted kalamata olives, halved
200g block Greek feta, crumbled
1 cup chopped fresh parsley
½ cup olive oil
½ cup red wine vinegar
1 teaspoon dried oregano leaves
1 small clove garlic, crushed
2 teaspoons honey
1 small red onion, halved, thinly sliced
To make dressing, combine oil, vinegar, oregano, garlic and honey in a medium jug. Whisk well. Stir in onion. Season with salt and pepper. Stand for 15 minutes.
Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well. Transfer to a large serving bowl.
Pour dressing over pasta. Add capsicum, olives, feta and parsley. Toss well. Serve.
TIP! Orecchiette can be replaced with penne, small spiral pasta or farfalle. Dressing can made up to one hour ahead. Assemble salad just before serving.