This recipe was a huge hit with our extended family and friends. I made it all the night before and just added the feta cheese right before serving. It was wonderful! We will definitely be making this again.
1 1/2 tablespoons salt
12 ounces bite-size pasta, your choice
2 cups medium diced seedless cucumber
2 cups halved cherry tomatoes
1 cup crumbled feta cheese
1/2 cup pitted kalamata olives, chopped coarse
1/2 medium red onion, sliced thin
1 1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Ground black pepper
Bring 3 quarts of water to boil in a large pot. Add salt and pasta to the boiling water. Using back-of-the-box times as a guide, cook pasta until just tender. Drain pasta (do not rinse), pour into a shallow baking pan, and cool to room temperature. (I rinsed mine slightly because I didn't want to wait to cool it to room temperature).
When ready to serve, place pasta, cucumber, tomatoes, feta, olives, onion, and oregano in a large bowl, Add oil; toss to coat. Add vinegar and pepper to taste; toss to coat. Adjust seasonings and serve.
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