Greek Pasta Salad

By brendaklob

Ingredients

• 12 oz dried penne pasta
• 2 c. cherry tomatoes, quartered
• 1 medium cucumber, halved lengthwise and sliced
• 4 green onions, sliced
• 1/3 c. pitted kalamata olives, halved
• 1/2 c. olive oil
• 1/2 c. lemon juice
• 2 Tbsp. snipped fresh basil
• 2 Tbsp. snipped fresh oregano
• 1 Tbsp. anchovy paste, optional
• 4-6 cloves garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 c. crumbled feta cheese

Preparation

Step 1

Cook pasta according to package directions. Drain in a colander. Rinse with cold water. Drain again.

In a large bowl, toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.

In a jar, combine the olive oil, lemon juice, basil, oregano, anchovy paste, garlic, salt and pepper. Cover and shake well. Drizzle over pasta mixture; toss to coat.

Cover and chill in refrigerator for at least 2 hours up to 24 hours. Top with feta cheese before serving. Sprinkle with fresh oregano leaves, if desired.