Recipe of the Week

Greek Pasta Salad

12 oz. penne
2 c. cherry tomatoes, halved
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 c. olives, halved

Dressing:

1/2 c. olive oil
1/2 c. lemon juice
2 tsp. dried basil, crushed
2 tsp. dried oregano, crushed
4-6 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

1 c. crumbled feta cheese (4 oz.)

Cook pasta, drain well. Cool.

Toss in tomatoes, cucumber, green onion and olives.

Mix dressing well. Pour over pasta salad, mix well. Refrigerate for at least 2 hours or up to 24 hours.

Just before serving add feta cheese. Gently fold in.

Enjoy!

Karen