Mediterranean Pasta Salad

We made this pasta salad as a quick brainless recipe that could be prepared ahead of time for company. It was definitely a keeper. The creaminess of goat cheese, the tartness of the vinegar, the acid from the lemon, it was delicious. I certainly went back for seconds and would make this again no questions asked. 

Ingredients: 

16 ounces pasta (we used rotini, but penne would also be great) 
1/2 large cucumber, diced
1/3 red onion, thinly sliced
1/2 cup kalamata olives, chopped
crumbled goat cheese to taste

For the dressing: 

1/3 cup vegetable oil
juice from 1 lemon
2 tablespoons red wine vinegar
2 tablespoons finely chopped parsley 
1 clove garlic, minced
2 teaspoons dried oregano
1 teaspoon italian seasoning
1/2 tsp salt
1/2 tsp pepper

Boil salted water until pasta is barely al dente. After straining, rinse pasta in cold water. While pasta is boiling, mix together dressing and refrigerate. Once pasta is cooked, mix in your onions, olives, and cucumber. Coat with dressing, add your crumbled goat cheese. Best served immediatley at room temperature or but can be refrigerated prior to serving as well.