1 (16-ounce) box Tuscanini Pasta (fusilli or penne)

1 tablespoon oil

1 English cucumber, sliced into half-moons

2 cups cherry tomatoes, sliced in half

1 small red onion, thinly sliced

3/4 cup Gefen Sliced Black Olives

1 green pepper, diced

6 ounces Ta’amti Feta Cheese, crumbled

1/2 cup oil

2 tablespoons Kedem Red Wine Vinegar

1 tablespoon lemon juice

1 tablespoon sugar

1 teaspoon Dijon mustard

1 clove crushed garlic or 1 cube Gefen Frozen Garlic

1 and 1/2 teaspoons oregano