GREEK PASTA SALAD

2 cups ruffled pasta, cooked and drained
1 cup cubed cooked chicken
1/2 pint cherry tomatoes, cut in half
1 medium cucumber, cut in half lengthwise and sliced
1/2 large red onion, coarsely chopped
3 tablespoons fresh lemon juice
1 to 2 teaspoons salt
1/3 cup olive oil
1 1/2 teaspoons dried oregano
1 container (4 oz.) crumbled feta cheese
1/2 cup sliced Kalamata olives

Combine cooked pasta, chicken, tomatoes, cucumber and onion in a large bowl.

Stir lemon juice and salt in a small bowl until salt dissolves. Add olive oil and oregano; stir until blended. Pour over pasta mixture; stir to blend. Add feta cheese and olives. Toss gently to mix.

Spoon pasta salad into Pot Lux pan (or a 1 1/2 quart bowl). Cover and refrigerate for at least 2 hours.

Servings: 6
Source: Reynolds Kitchens