Tomato Feta Toss

• 1 lb short pasta, such as penne,fusilli or rotini
• 2 tablespoons olive oil
• 4 cloves minced garlic
• 1 medium onion, chopped
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 teaspoon dried oregano
• 1 large sweet green pepper, chopped
• 4 cups cherry tomatoes, halved
• 34 cup crumbled feta cheese
• 12 cup halved pitted black olives
• 2 tablespoons chopped fresh dill
• 12 cup crumbled feta cheese (to garnish)

1. In a large pot of boiling salted water, cook pasta for 10 to 12 minutes until tender but firm.
2. Drain and return to the pot, reserving 1/2 cup of the cooking liquid.
3. Meanwhile, in a large skillet, heat olive oil over medium heat.
4. Add garlic, onion, green pepper, oregano, salt and pepper.
5. Cover and cook, stirring occasionally, until the vegetables are softened, about 3 to 5 minutes.
6. Add cherry tomatoes, 3/4 cup feta cheese, black olives and dill; cook, uncovered, for 3 minutes.
7. Add to pasta and toss well to coat, adding enough of the reserved cooking liquid to moisten if necessary.
8. Sprinkle with 1/2 cup feta cheese.

short pasta, olive oil, garlic, onion, salt, pepper, oregano, sweet green pepper, cherry tomatoes, feta cheese, black olives, dill, feta cheese

Taken from www.food.com/recipe/tomato-feta-toss-72265 (may not work)