Light and Zesty Pasta Salad

This is from Willi Fitzpatrick's Everyday Gourmet. It has less oil and no mayo but very refreshing and a pleasant change from heavier pasta type salads. A great side dish for barbecues.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 8  ounces rotini pasta or 8  ounces  similar pasta
• 2  oranges, juice of
• 1  tablespoon Dijon mustard
• 1  lime, juice of
• 1  tablespoon olive oil
• 1  tablespoon sugar
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄2 green pepper, slivered
• 1⁄2 small red onion, thinly sliced
• 1⁄3 English cucumber, in 1/2 inch pieces
• 1⁄3 cup feta cheese, crumbled

Directions

1. Cook pasta until tender, drain and rinse in hot and then cold water.
2. Meanwhile, mix the orange juice, mustard, lime juice, olive oil, sugar and Worcestershire.
3. Toss pasta, dressing and vegetables together.
4. Top with feta.
5. Serve at close to room temperature.
6. (Can be made ahead, covered and refrigerated until 1 hours before serving).
7. P.S. We actually prefer it cold.