Greek-Style Pasta Salad

• 1/3 cup olive oil
• 1 garlic clove, crushed
• 1 pita bread
• 2 cups medium pasta shells
• 1/2 pint cherry tomatoes, stemmed and halved
• 1 medium green bell pepper, stem and seeds removed, cut into 1/2-inch pieces
• 1 medium cucumber, pared, quartered lengthwise, and cut into 1/2-inch cubes
• 1 small red onion, cut into 1/2-inch cubes
• 1/2 cup sliced celery
• 3 ounces feta cheese, cut into 1/2-inch cubes
• 1/4 cup pitted, split brine-cured black olives
• 1 tablespoon chopped Italian flat-leaf parsley
• 1 tablespoon chopped fresh mint
• 1/2 teaspoon dried oregano
• Coarsely ground black pepper

1. Combine oil and garlic in a large bowl.
2. Cut around edges of pita and separate into 2 circles; brush lightly with some of the oil; tear into pieces.
3. Toast bread in a nonstick skillet over medium heat, turning to brown evenly.
4. Cook the pasta in plenty of boiled salted water until al dente, or firm to the bite, about 10 minutes; drain.
5. Combine the toasted pita croutons, pasta, tomatoes, bell pepper, cucumber, red onion, celery, feta cheese, black olives, parsley, mint, and oregano with the oil in the large bowl; toss to blend.
6. Add pepper to taste.
7. Serve at room temperature.

olive oil, garlic, bread, pasta shells, cherry tomatoes, green bell pepper, cucumber, red onion, celery, feta cheese, black olives, parsley, fresh mint, oregano, ground black pepper

Taken from www.cookstr.com/recipes/greek-style-pasta-salad (may not work)