Recipe and picture from Just a Taste. I was asked to make this for a friend's wedding. It has turned out to be on of my favorite pasta salads. It makes GREAT leftovers. I'd actually suggest letting the dressing sit on pasta salad for a bit (recipe says three hours). It does taste better as flavors have time to set.

Ingredients

Produce

15 Cherry tomatoes
1 Cup diced cucumbers
3/4 Cupdiced green peppers (colored peppers also work)
2/3 Cupsliced red onions
2 Teaspoonsdried oregano
1 1/2 Teaspoonsminced garlic

Condiments

3/4 Cup sliced olives
2 Teaspoonsfreshly squeezed lemon juice

DIRECTIONS

Make the pasta salad:

Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.

Make the dressing:

In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.

Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.

Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.

Pasta & Grains

2 1/2 Cups uncooked pasta

Oils & Vinegars

1/2 Cupextra-virgin olive oil
1/3 Cupred wine vinegar

Dairy

1 Cupcrumbled feta cheese

Other

1 Teaspoon sugar

Greek Pasta Salad