#354: Greek Pasta Salad

Well I am very sad to report that it is back to school time for this family.  Let's pause for a moment of silence as we say farewell to summer.........{insert lots of tears}

Okay, I'll continue mourning, but will try to go on...

Where was I?  Oh yes, back to school means I have to start making lunches again.  So I figured I'd start my work week (gag) with a summer pasta salad.  I LOVED this!  In fact, I ate it all week.  I've considered making it again for lunch next week too, but I guess I should try something new.

Dressing:

2 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon Dijon mustard

1/4 cup red wine vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup olive oil

Salad:

Salt

1 pound gemelli or other short pasta

3/4 medium English cucumber, peeled, halved lengthwise, cut into 1/4-inch pieces

1 dry pint cherry or grape tomatoes, halved

1/2 large red onion, thinly sliced

1 cup pitted kalamata olives, halved (I omitted)

6 ounces feta, crumbled

3 cups firmly packed baby spinach

Make dressing: In a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined.

Make salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes, or as label directs. Drain, rinse under cold water and transfer to a bowl. Add remaining ingredients, toss with dressing and serve.