Greek Pasta Salad with Feta and Olives Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons red wine vinegar 1 small shallot, minced 1 teaspoon dried oregano 8 ounces dried ziti 1 cup chopped cucumber 1/2 cup crumbled feta 1/4 cup chopped flat-leaf parsley 1/3 cup pitted Kalamata olives, chopped 2 medium vine-ripe tomatoes, chopped
			Bring a large pot of salted water to a boil. Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and let cool to room temp; add to the bowl with the dressing. Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.