Bring a large pot of salted water to a boil. Cook the black bean penne according to the package directions (usually 8–10 minutes). Black bean pasta can go from al dente to mushy very quickly. Start tasting it 2 minutes before the timer ends.
Step 2
Drain the pasta and immediately rinse it under cold water. This stops the cooking process and removes excess starch, which prevents the pasta from sticking together in the salad.
Step 3
In a small jar or bowl, combine the olive oil, red wine vinegar, garlic, oregano, salt, and pepper. Shake or whisk until emulsified.
Step 4
In a large mixing bowl, toss the cooled penne with the cucumbers, tomatoes, olives, and red onions.
Step 5
Pour the dressing over the salad and toss gently. Fold in the feta cheese last so it doesn't break down too much.
Step 6
Let the salad sit for at least 15 minutes before serving to allow the pasta to absorb the flavors of the dressing.
Notes
Like regular pasta where you want the starch to help the sauce stick, bean-based pastas release a lot of "silt." Rinsing is essential for a clean, refreshing salad texture.
Because black bean pasta is so dense in protein and fiber, a smaller portion feels much more filling than a standard pasta salad.
This salad actually tastes better the next day, making it an elite option for weekday lunches.
