1 1/2 cups penne pasta, measured uncooked
1/4 cup vegetable oil
1 1/2 tablespoons lemon juice
1 clove of garlic, chopped
1 cup feta cheese, crumbled
1 cup cherry tomatoes
1 cup cucumber, diced
1/2 cup kalamata olives
2 tablespoons fresh parsley, chopped
2 green onions, chopped
salt and pepper to taste

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Cook pasta! Meanwhile measure oil, lemon juice, oregano, and garlic into a jar. Cover and shake well until the mixture is creamy.

In a large salad bowl, combine cooked (and cooled) pasta, feta, tomato, cucumber, olives, green pepper, parsley, green onion, salt, and pepper. Pour in creamy dressing mixture and toss well. Tastes best when covered and chilled for at least 1 hour to blend flavours. Travels well for lunches, and keeps in the fridge for a few days.

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Credit
Mom

Listening
Scenery (album) by Emily King