GREEK PASTA SALAD

By Sandra Hale

Ingredients

12 oz.small shell pasta, or rotini, cooked, drained and cooled

3 or 4cucumbers, chopped in chunks

1 cupcherry tomatoes, halved

1/2 cupsweet onion, chopped

2 or 3bell peppers, orange, yellow, red, chopped

1 cupblack olives

1 cupauthentic Greek feta, crumbled

1/3 cupfresh lemon juice

1/3 cupred wine vinegar

1 tablespoonsugar

1 clovegarlic, minced (or dried)

1 tsp.dried oregano

1 tsp.ground coriander seed (cilantro gives a great flavor)

1/2 tsp.coarse ground pepper

salt to taste

Instructions

Whisk dressing ingredients together. (I don't add salt because of the saltiness of the feta cheese) Toss the dressing with the rest of the ingredients. Opa! This makes a lot of salad, so it's well suited for parties and large gatherings. If you're going to be eating it over a few days use regular instead of olive oil. Olive oil congeals when it's refrigerated for more than a day.

Note: Note: If you're going to be eating it over a few days use regular instead of olive oil. Olive oil congeals when it's refrigerated for more than a day.