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Greek Pasta Salad

pasta, salads, greek

4 cups bow-tie pasta; 12 ounces
1 cup coarsely crumbled feta cheese
3 plum tomatoes; chopped
1/2 english cucumber (6 inches); chopped
1/2 cup kalamata olives; pitted and quartered
2 tablespoons chopped fresh oregano
1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic; minced
pinch (each) salt and pepper

In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and rinse under cold water. Drain well and place in large bowl. Add feta cheese, tomatoes, cucumber, olives and oregano. Meanwhile, in small bowl, whisk together oil, vinegar, garlic, salt and pepper; pour over pasta mixture and toss to coat. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Contributor: Canadian Living Magazine, July, 2001

Yield: 8 servings

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