1 pound dried rotini or fusilli
4 to 5 tomatoes, cut into wedges OR 1 pint cherry tomatoes, halved
1 cucumber, peeled and cubed (about 2 cups)
1 half red onion, thinly sliced and soaked in cool water for 10 minutes (about 1/2 cup)
1 red pepper, chopped (about 1 cup)
1 cup of Kalamata olives, pitted and halved
1˝ - 2 cups of feta cheese, crumbled or cubed
1/4 cup chopped fresh basil or mint Dressing:
1/3 cup red wine vinegar
1 clove of garlic, crushed
1 teaspoon dried oregano pinch dried marjoram salt freshly ground black pepper
2/3 cup olive oil
Heat a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta and set aside.
Prepare the dressing by whisking together the red wine vinegar, garlic, oregano, marjoram, salt and pepper. Whisk in the olive oil.
Combine tomatoes, cucumber, red onion, red pepper, and olives in a large mixing bowl. Add the cooked pasta, toss in the feta cheese and add as much dressing as you would like (you may have some dressing left over).
Finally, toss in the fresh basil or mint, and season with salt and pepper. Serve at room temperature in a serving bowl or over a bed of greens on a large platter
Serving size: 6 to 8