Categories: Salad

Ingredients

• 1 pound (about 4 cups) mini pasta shells
• 1 tablespoon olive oil
• 1 red pepper, diced
• 1 green pepper, diced
• 4 green onions, white and green parts, chopped
• 1/2 cup Kalamata olives, chopped
• 6 tablespoons red wine vinager
• 2-4 teaspoons minced fresh garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon table salt
• 1/2 teaspoon black pepper
• 4 ounces feta cheese
• 1/4 cup olive oil
• 8 ounces cherry or grape tomates, quartered
• 1 large cucumber, chopped
• 1 cup chopped fresh cilantro or Italian parsley

Directions

1. Cook the pasta according to package directions, drain well. While still warm, transfer to a large bowl and stir in olive oil. Stir in peppers and olives.

2. In a medium bowl, combine all ingredients except olive oil. With the back of a fork, smash the feta until it creams the vinaigrette, leaving small bits of feta intact. Whisk in the olive oil.

3. Stir the vinaigrette into the pasta.

4. Refrigerate for 1-2 hours until cold.

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