Greek Pasta Salad

It really makes quite a bit and keeps well. Flavor improves overnight. I used grape tomatoes since they seemed to hold up better than the chopped version.

Ingredients

• 1/2 of 1 lb package of Mostaccioli, uncooked.
• 1 cup chopped, pitted ripe olives
• 1 medium onion, chopped
• 8 oz Feta cheese, crumbled
• 1 medium tomato, chopped
• 1/2 cup olive oil
• 2 TBL cider vinegar
• 2 TBL Lemon juice
• 1 clove garlic, finely chopped
• 1 tsp dried oregano
• 1/2 tsp salt

Directions

Cook Mostaccioli as pacage directs; drain. In a large bowl, combine mostaccioli, olives, onion, cheese and tomato. Ina smal bowl, blend oil and next five ingredients. Toss dressing gently with salad mixture. Cover and chill thoroughly. Toss gently before serving. Refrigerate leftovers.

Submitted 6/13/05.
Source: Back of R & F Pasta package
Submitted By: Linda Boles
lboles@tconl.com
Greek Pasta Salad