Meals Matter

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Contributed By: gelibeli8
Better Homes and Gardens

Ingredients

12 oz. 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 tbsp. Snipped fresh basil or 2 tsp. dried basil, crushed

2 tbsp. Snipped fresh oregano or 2 tsp. dried oregano, crushed

1 tbsp. Anchovy paste (optional)

4 to 6 cloves Garlic, minced

1/4 tsp. Salt

1/4 tsp. Ground black pepper

1 cup Crumbled feta cheese (4 oz.)

Fresh oregano leaves

Preparation

1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.

3. 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 over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.

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