Greek Pasta Salad

By blfoster_5414

Ingredients

• 12 oz. dried mostaccioli pasta (4 cups)
• 8 roma tomatoes, chopped
• 1 medium cucumber, halved lengthwise and sliced
• 1/2 c. sliced green onion
• 1/3 c. sliced pitted ripe olives
• 1 c. crumbled feta cheese (4 oz.)
• Fresh oregano sprigs (optional)
• Lemon Herb Dressing

Preparation

Step 1

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile prepare Lemon Herb Dressing.

2. In large bowl, combine cooked pasta, tomato, cucumber, green onion, and olives. Shake dressing. Pour over pasta mixture; toss gently to coat. Cover and chill for 2 to 24 hours.

3. Before serving, add feta cheese; toss gently to combine. If desired, garnish with fresh oregano.

4. Per serving: 242 calories, 13 g. total fat (3 g. saturated fat), 11 mg cholesterol, 225 mg sodium, 27 g. carbohydrate, 2 g. fiber, 6 g. protein.

5. Lemon Herb Dressing:

In screw top jar, combine 1/2 c. olive oil or salad oil; 1/2 c. lemon juice, 2 T snipped fresh basil or 2 t. dried basil, crushed; 2 T snipped fresh oregano or 2 t. dried oregano, crushed; 2 T Anchovy paste (if desired); 2 t. bottled minced garlic; 1/4 t. salt; and 1/4 t. ground black pepper. Cover; shake well.