Ingredients
-
12 ounces mostaccioli pasta (about 4 cups uncooked) or 12 ounces penne (about 4 cups uncooked)
-
2 cups cherry tomatoes, quartered
-
1 medium cucumber, halved lengthwise and sliced
-
4 green onions, sliced
-
1/3 cup kalamata olive, pitted and halved
-
1/2 cup olive oil
-
1/2 cup lemon juice
-
2 tablespoons fresh basil or 2 teaspoons dried basil
-
2 tablespoons fresh oregano or 2 teaspoons dried oregano
-
1 tablespoon anchovy paste
-
4 -6 garlic cloves, minced
-
1/4 teaspoon salt
-
1 cup feta cheese, crumbled
-
fresh oregano leaves (to garnish)
-
1/4 teaspoon ground black pepper
Instructions
- Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
- In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olive.
- In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
- Cover and chill in refrigerator for as least 2 hours or up to 24 hours.
- To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.