Greek Feta Pasta

This is an easy recipe that can be a delicious side dish to any meal or even a great lunch!
Makes: 6 large portions (approximately)
Ingredients:
1 box or bag of your choice of pasta
1 large english cucumber
2 bell peppers - I use red peppers, but choose whichever you prefer
2 medium red onions or 1 large red onion
1/2 cup feta cheese
Optional ingredient: 1/2 cup olives
Dressing:
1/2 cup balsamic vinaigrette dressing - I use Kraft brand
1/2 cup greek feta & oregano dressing - I use Kraft brand
* The oregano in the greek feta dressing is an important ingredient, if you cannot find a dressing with oregano, add 1 teaspoon of dried oregano.
OR
1/4 cup red wine vinegar
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions:
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Boil pasta following the instructions on the package. Cook the pasta completely through. Once the pasta is cooked and drained, let it cool in a large bowl for approximately 10 minutes.
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While the pasta is cooking, wash all the vegetables, then dice the cucumber (I only used about 3/4 of the cucumber), then dice the 2 bell peppers, and then dice the onions. Set the vegetables aside.
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Cut the feta into cubes and put back in the refrigerator for later.
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If you are making the dressing, whisk the ingredients together in a small bowl.
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After the pasta has cooled for 10 minutes, add each 1/2 cup of dressing or the homemade dressing to the pasta bowl, stir the pasta.
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Add the vegetables to the pasta bowl, stir the pasta salad. Set the pasta salad in the refrigerator for at least 3 hours before eating.
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Add the feta to the pasta salad after at least 1 hour of cooling to ensure the feta does not melt.
