Recipe: Greek Twirls Pasta Salad with Lemon Vinaigrette (using feta and olives)

GREEK PASTA TWIRLS SALAD

FOR THE SALAD:
12 ounces uncooked spiral-shaped pasta (such as American Beauty Rainbow twirls), uncooked
1 cup crumbled feta cheese
1/2 cup coarsely chopped pitted black olives
3/4 cup sliced radishes
1/4 cup sliced green onions
1 small cucumber, thinly sliced
FOR THE DRESSING:
1/2 cup olive oil
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon fresh oregano, or to taste
Salt and pepper, to taste

Cook pasta according to package directions; drain.

In large bowl, toss hot cooked pasta with cheese, olives, radishes, onions and cucumber until well blended.

In small bowl, combine remaining ingredients; toss with pasta mixture until evenly coated.

Refrigerate 1 to 2 hours before serving. Refrigerate leftovers.

Makes 6 to 8 servings
Source: American Beauty Pasta