Name: Greek Pasta Salad
Cuisine: Mediterranean
Ingredients: 2 cloves garlic, crushed; 1 teaspoon dried oregano; ½ teaspoon Dijon mustard; ¾ teaspoon Kosher salt; ½ teaspoon coarsely ground black pepper; ¼ cup red wine vinegar; ¼ cup olive oil; 8 ounces dry farfalle (bowtie) pasta; 1 cup quartered grape tomatoes; ¾ cup diced Persian or English cucumber; ½ cup diced red bell pepper; ⅓ cup finely diced red onion; ¼ cup chopped fresh herbs such as parsley, oregano, or basil.; ½ cup crumbled feta cheese

Instructions

Vinaigrette Instructions
Whisk all the dressing ingredients together in a 2-cup measuring cup. Set aside.
In a large pot, bring 2 quarts of water to a boil. Add 1 to 1 ½ tablespoons Kosher salt. Add pasta and cook according to package directions. Cook time varies between 9-12 minutes. The pasta should be al dente. Start tasting the pasta to test for doneness at 9 minutes.
Drain, and rinse the pasta with cold water. Cool the pasta to room temperature.
Once the pasta has cooled to room temperature, add the grape tomatoes, cucumbers, red pepper, red onion, parsley or oregano, and feta cheese.
Pour ⅔ of the dressing on the salad and toss. Save the remaining dressing to add right before serving the salad.
Cover and refrigerate until ready to serve.
Store leftovers for up to 3 days in an airtight container in the refrigerator.