• 12 ounces penne pasta dried

FOR LEMON HERB DRESSING:

• ⅓ cup olive oil
• 2 tablespoons lemon juice fresh squeezed
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 2 tablespoons fresh parsley finely chopped
• 2 teaspoons garlic minced
• 2 teaspoons dried oregano minced
• 1 teaspoon dried basil
• ½ teaspoon salt
• 1 pinch cracked pepper to taste

FOR SALAD:

• 4 cups romaine lettuce or cos lettuce leaves, washed and dried
• 1 cucumber large, diced
• 1 avocado peeled, pitted and chopped
• ½ red pepper large, deseeded and cut into thin strips
• 9 ounces grape tomatoes or cherry tomatoes, halved
• ½ red onion thinly sliced
• ½ cup pitted kalamata olives sliced
• ⅓ cup sun-dried tomatoes packed in oil drained
• 5-6 tablespoons crumbled Feta cheese