In The Kitchen: Greek Pasta

Greek Pasta Salad

5 oz dry Lasagnettes pasta, uncooked (about 1 ½ cups)
½ pint cherry tomatoes, sliced in half
1 cup cucumber, diced, seeded (peeled or unpeeled)
1 cup  pitted Kalamata olives, drained
½ cup red onion, diced
3 oz  good quality feta cheese, crumbled
¼ cup Greek Salad Dressing (recipe follows)
Coarse ground black pepper
Oregano

Cook pasta according to package directions. Drain in a colander, rinse with cold water, and drain again. Transfer to a large bowl, add tomatoes, cucumber, olives, onions, and feta cheese. Toss together. Drizzle dressing over pasta; toss to coat. Cover and chill in refrigerator for 2 hours to 24 hours. Sprinkle black pepper and oregano. Makes 4-6 servings.

The Dressing1 tsp. chili stone ground mustard*
¼ cup white wine vinegar
½ cup olive oil
½ tsp. dried oregano
½ tsp. fine sea salt
½ tsp. freshly ground pepper
¼ tsp. dried basil

Place all ingredients in a jar with lid, and shake well to mix. Store in the refrigerator.

IT WAS DELICIOUS!!!