Mediterranean Udon Salad

Ingredients

• 150 grams (5.3 ounces) udon - dry
• 100 grams (3.5 ounces) roasted red bell pepper
• 50 grams (1.8 ounces) kalamata olives (about 12 large olives), pitted
• 25 grams (.9 ounces) red onion, (1/4 small red onion) roughly chopped
• 10 grams flat-leaf parsley (1/3 cup packed)
• 2 grams garlic (1 small clove)
• 2 tablespoons olive oil
• 1/2 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 100 grams (3.5 ounces) Lebanese or Japanese cucumbers, cut into cubes
• 45 grams (1.6 ounces) feta cheese, crumbled

Instructions

1. 1
   Boil the udon 1 minute less than what the package directions say and then immediately drain and wash them with very cold water to chill the noodles.
2. 2
   Put the roasted bell pepper, olives, red onion, parsley, garlic, olive oil, red wine vinegar, oregano and salt into the bowl of a small food processor.
3. 3
   Pulse until the mixture is uniformly chopped, but still a little chunky.
4. 4
   Pour this mixture over the udon noodles and toss to coat evenly.
5. 5
   Plate the pasta and top with the cucumbers and feta.