Greek Pasta Salad

Submitted by Marcia

12 oz dried mostacciolio or penne pasta (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halved
1/2 cup olive oil
1/2 cup lemon juice
2 Tbsp snipped fresh basil or 2 tsp dried basil, crushed
2 Tbsp snipped fresh oregano or 2 tsp dried oregano, crushed
1 Tbsp anchovy paste (optional)
4 to 6 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1 cup crumbled feta cheese (4 oz)
Fresh oregano leaves
1 jar marinated artichoke hearts (save juice)


  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 olives.
  3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons organ, anchovy paste (if using), garlic, salt, and pepper. Add a small amount (1 or 2 tsp) of reserved marinade from artichoke jar. Cover and shake well. Drizzle over past mixture; toss to coat.
  4. Cover and chill in refrigerator for at least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.
  5. Makes 12 to 16 side-dish servings.

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