Here, again, are the appealing flavors and textures of a tangy, fresh Greek salad. Macaroni is the mellowing influence, and it fits right in.
½ pound elbow macaroni
7 tablespoons olive oil
2 tablespoons fresh lemon juice or white wine vinegar
1 teaspoon dried Greek oregano
Kosher salt
Freshly ground pepper
1 small red onion, thinly sliced and slices halved
12 black Greek olives, pitted and halved
10 small radishes, thinly sliced
½ pound cherry tomatoes, halved
1 cup (¼ pound) crumbled feta cheese
2 tablespoons minced flat-leaf parsley
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Drain, place in a large salad bowl, and toss with 1 tablespoon of the olive oil. Let cool to room temperature.
For the dressing, combine the lemon juice with the oregano and a pinch of salt and pepper, and whisk in the remaining 6 tablespoons of olive oil.
Add the onion, olives, radishes, tomatoes, and feta to the macaroni and toss to combine. Add the dressing, season with salt and pepper, and toss again to combine. Stir in the parsley.