Fresh Greek Pasta Salad

• 12 ounces mostaccioli pasta (about 4 cups uncooked) or 12 ounces penne (about 4 cups uncooked)
• 2 cups cherry tomatoes, quartered
• 1 medium cucumber, halved lengthwise and sliced
• 4 green onions, sliced
• 1/3 cup kalamata olive, pitted and halved
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 2 tablespoons fresh basil or 2 teaspoons dried basil
• 2 tablespoons fresh oregano or 2 teaspoons dried oregano
• 1 tablespoon anchovy paste (optional)
• 4 -6 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup feta cheese, crumbled
• fresh oregano leaves (to garnish)

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 olive.
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.
5. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.

pasta, cherry tomatoes, cucumber, green onions, kalamata olive, olive oil, lemon juice, fresh basil, fresh oregano, anchovy paste, garlic, salt, ground black pepper, feta cheese, oregano

Taken from www.food.com/recipe/fresh-greek-pasta-salad-479900 (may not work)