PREP: 40 minutes CHILL: 2 to 24 hours MAKES 12 servings
12 ounces dried mostaccioli or penne (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1⁄3 cup pitted kalamata olives, halved
1⁄2 cup olive oil
1⁄2 cup lemon juice
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
1 tablespoon anchovy paste (optional)
4 to 6 cloves garlic, minced
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 cup crumbled feta cheese (4 ounces)
Fresh oregano leaves (optional)
1 Cook pasta according to package directions; drain in a colander. Rinse with cold water; drain again. Transfer to a large bowl.
2 Add tomatoes, cucumber, green onions, and olives; stir to combine.
3 For dressing, 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 dressing over pasta mixture; toss to coat.
4 Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. To serve, stir feta cheese into salad. If desired, garnish with additional fresh oregano leaves.
PER SERVING: 231 cal., 12 g total fat (3 g sat. fat), 8 mg chol., 200 mg sodium, 26 g carb., 2 g fiber, 6 g pro.
Vegan Icon make it vegan
Substitute crumbled feta-flavor soy cheese for the feta cheese and do not use the optional anchovy paste.
