Pasta Salad

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Mom gave me this recipe a long time ago and it's so good! I recommend making it a few hours in advance or even a day before you plan on eating it as it just gets better with age. You can also add more feta cheese than it calls for 'cause the more the better, I say.

2 cups pasta shells (or rigatone, or penne)
1 Tbsp olive oil
1/3 cup diced sweet red pepper (I added a little more)
1/4 cup chopped green onions
1/4 cup black olives, slivered (I used green olives, and added more than this)
1/4 cup feta cheese (no, more!)
3 Tbsp. white wine vinegar
2 Tbsp. fresh parsley (I used fresh this time, but I used dried in the past, just not so much)
1 clove garlic, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil
1/2 coarsely chopped cucumber
6 leaves tender romaine lettuce (I did not do this)

Cook pasta and then combine with 1 tbsp. olive oil. Add olives, pepper and onion. Set aside (I put it in the fridge while I did the rest). In small bowl, mash feta with white wine vinegar. Mix in parsley, garlic, oregano, salt and pepper. Whisk in 1/3 cup olive oil. Add cucumbers. Drizzle pasta with dressing and toss to mix. Line serving bowls with lettuce (if you want).



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