16 ounces swirly short cut pasta such as gemelli or radiatori
1 English cucumber, sliced and cut into half moons
1 pint cherry tomatoes, halved
1/2 medium red onion, chopped
1 cup pitted kalamata olives, drained and sliced
1 (15 ounce) can chickpeas, drained and rinsed
6 ounces feta cheese, crumbled
1 cup sun-dried tomatoes packed in oil + 2 tablespoons oil from the jar
4 garlic cloves, peeled
1/4 cup red wine vinegar
Juice of 2 lemons
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Kosher salt and black pepper, to taste
Bring a large pot of heavily salted water to a boil. Cook the pasta to al dente according to package instructions.
Meanwhile combine the cucumber, cherry tomatoes, red onion, kalamata olives, chickpeas, and feta cheese in a large bowl and toss to combine. Set aside.
Drain the pasta and set aside to cool.
As the pasta cools, add the sun-dried tomatoes, garlic, vinegar, lemon juice, oregano, and red pepper flakes to a blender or food processor. Process until smooth. Add water, a tablespoon at a time, until thinned to your desired consistency, up to 6 tablespoons. Blend in the sun-dried tomato oil from the jar. Season generously with salt and pepper and adjust to taste.
Toss the cooled pasta into the bowl with the mixed salad ingredients. Pour over the sun-dried tomato vinaigrette and toss once more to combine. Refrigerate until ready to serve or serve at room temperature.