This is a very simple to prepare salad and it can actually be made several hours in advance. The longer the salad has to marinate, the better the dressing will taste, so you could easily make the salad in the early afternoon and serve it for dinner. Enjoy!!
8 oz Dry Pasta, such as Mostaccioli Rigati or Penne, regular or whole wheat
1-1/2 cups Grape Tomatoes, whole or halved
1 medium Cucumber, peeled and cut in half lengthwise, seeds removed
1 or 2 Green Onions, chopped
1/2 cup Pitted Kalamata Olives, cut in half
1/3 cup Olive Oil
2 TB Red Wine Vinegar
1 tsp Dried Basil (or 1 TB fresh, chopped)
1 tsp Dried Greek Oregano (or 1 TB fresh, chopped)
1/2 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
4 oz Feta Cheese, crumbled
In a medium pot, cook pasta according to package directions. Drain the cooked pasta, then rinse under cool water. Transfer the pasta to a large serving bowl.
Add the tomatoes, cucumber, green onions, and olives to the pasta.
In a small bowl combine the olive oil, vinegar, basil, oregano and salt and pepper. Whisk to combine then add to the pasta and stir gently to coat. Refrigerate for 1 hour, if possible, and sprinkle with crumbled feta cheese just before serving.