Greek Pasta Salad

(Courtesy of Better Homes and Gardens)

Ingredients:
12 oz. dried mostaccioli or penne (about 4 c. uncooked)
2 c. cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 c. pitted kalamata olives, halved
1/2 c. olive oil
1/2 c. 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
4-6 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 c. crumbled feta cheese (4 oz.)
Fresh oregano leaves

Directions:
Cook pasta according to package directions.  Drain in a colander.  Rinse with cold water; drain again.

In a large bowl, toss together the cooked pasta, tomatoes, cucumber, green onions and olives.

In a screw-top jar, combine the olive oil, lemon juice, basil, 2 Tbsp. oregano, anchovy paste (if using), garlic, salt and pepper.  Cover and shake well.  Drizzle over pasta mixture; toss to coat.

Cover and chill in frefrigerator for at least 2 hours or up to 24 hours.  To serve, add feta cheese; toss.  Sprinkle with fresh oregano leaves.