• 1 pound cooked and cooled pasta
• 1 cup sliced mixed olives
• 1 (8-ounce) jar sun-dried tomatoes drained with the oil reserved
• 6 ounces thinly sliced salami
• 4 ounces cubed or crumbled feta cheese
• 1 ½ cups diced English or Persian cucumber about 1 medium cucumber
• 1 (5-ounce) container chopped baby kale

Dressing

• ¼ cup olive oil or reserved oil from the sun-dried tomatoes
• ¼ cup red wine vinegar
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 3 tablespoons fresh lemon juice about 1 lemon
• 1 tablespoon lemon zest about 1 lemon
• 1 tablespoon minced garlic
• ¼ teaspoon ground black pepper
• ½ teaspoon salt