Athenian Pasta Salad

Have you noticed how the tastes of Greece are getting so popular? Now you know what one of our all-time favorite summer lunches is. (In fact, we like it in the spring, fall, and winter too!)

Serves: 8

Cooking Time: 15 min

Ingredients

• 1 pound twist or any medium pasta shape
• 1/2 cup finely chopped red onion
• 1 cup ripe olives, chopped
• 8 ounces (about 2 cups) crumbled feta cheese
• 1/4 cup finely chopped green bell pepper
• 2 small tomatoes, chopped
• 3/4 cup vegetable oil
• 6 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 2 teaspoons Dijon-style mustard

Instructions

1. In a large pot of boiling salted water, cook pasta to desired doneness; drain, cool and place in a large bowl.
    
2. Add onion, olives, feta cheese, green pepper, and tomatoes.
    
3. In a small bowl, whisk together remaining ingredients; pour over pasta and toss gently.
    
4. Refrigerate until ready to serve.