Chickpea Pasta Salad with Tomatoes, Cucumber & Feta Recipe from Jessica Seinfeld

Ingredients

• 8 ounces chickpea (or regular) small pasta shells
• 1 pint cherry or grape tomatoes, quartered
• 1 cucumber, cut into ½-inch pieces
• 1 red bell pepper, cut into ½-inch pieces
• ½ of a medium red onion, chopped
• ½ cup pitted kalamata olives, halved
• ¼ cup chopped flat-leaf parsley
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 ounces feta cheese, (about 1 cup, crumbled)