Greek Pasta Salad

This salad is perfect for a pot-luck or to bring to the beach.

I cut the recipe in half but wish I made more! Recipe from America's Test Kitchen.

 GREEK PASTA SALAD with
CREAMY FETA VINAIGRETTE

Hands-on time: 45 minutes
Time to table: 3 hours
Makes 14 cups (but easily halved)

PASTA
• 1 pound (about 4 cups) mini or medium pasta shells
• 1 tablespoon olive oil
• 1 red pepper, diced
• 1 green pepper, diced (it is fine if you omit the peppers)
• 4 green onions, white and green parts, chopped
• ½ cup Kalamata olives, chopped

VINAIGRETTE
• 6 tablespoons red wine vinegar
• 2 - 4 teaspoons minced fresh garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon table salt (you may want to omit, the olives add plenty of salt)
• 1/2 teaspoon black pepper
• 4 ounces feta (small container)
• ¼ cup olive oil

BEFORE SERVING
• 8 ounces cherry or grape tomatoes, quartered 
• 1 large cucumber, peeled, quartered, seeded and chopped
• 1 cup chopped fresh Italian parsley

PASTA Cook the pasta according to package directions, drain well. While still warm, transfer to a large bowl and stir in olive oil. Stir in peppers and olives.

VINAIGRETTE In a medium bowl combine all ingredients except olive oil. With the back of a fork, smash the feta until it ‘creams’ the vinaigrette, leaving small bits of feta intact. Whisk in the olive oil. Stir the vinaigrette into the pasta. Refrigerate for 1 – 2 hours until cold.

BEFORE SERVING Stir in tomatoes, cucumber and parsley. Serve cold.