Greek Pasta Salad

Thanks Caryl for pointing me in the direction of this yummy recipe!

Ingredients

• 6 oz. dried mostaccioli or penne (about 2 cups uncooked)
• 1 cup cherry tomatoes, quartered
• 1/2 medium cucumber, halved lengthwise and sliced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
• 1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
• 1/2 Tbsp. anchovy paste (optional)
• 2 to 4 cloves garlic, minced
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper
• 1/2 cup crumbled feta cheese (optional)
• Fresh oregano leaves

(Serves 6)

Directions

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

2. In a large bowl toss together the cooked pasta, tomatoes and cucumber.

3. In a screw-top jar combine the olive oil, lemon juice, basil, the 1 tablespoon oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese (if using); toss. Sprinkle fresh oregano leaves.

Recipe courtesy of BHG.com