4 cups uncooked penne pasta
2 cups cherry tomatoes, quartered
1 cucumber, halved lengthwise, sliced
4 green onions, sliced thin
1/3 cup Kalamata olives, pitted, halved
1/2 cup olive oil
1/2 cup lemon juice
2 tbsp. fresh snipped basil
1/2 tsp. dried oregano
4 tsp. minced garlic from a jar
1/4 tsp. each salt and pepper
1 cup reduced-fat Feta cheese, crumbled

Cook pasta as directed on package; drain. Rinse under cold water, drain.

In a large bowl, toss together pasta, tomatoes, cucumber, green onions, and olives. In a cruet jar, combine oil, lemon juice, basil, oregano, garlic, salt and pepper. Cover, shake well.

Drizzle over pasta mix. Toss to coat.

Cover, chill for 2 hours to allow flavors to blend. Add Feta cheese, toss.

Serve.

Submitted by: Sherry Monfils