4 ounces whole wheat or brown rice macaroni elbows, cooked and drained

1 cup thinly sliced cucumber

1 cup chopped roma tomato

1/2 cup pitted Tuscanini Kalamata Olives, halved

1 roasted red pepper, thinly sliced

1/4 cup crumbled feta cheese

1/4 cup chopped scallion

1 tablespoon chopped fresh dill

1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried

2 tablespoons Bartenura Extra-Virgin Olive Oil

1 tablespoon Kedem Red Wine Vinegar or other red wine vinegar

kosher salt

freshly ground black pepper