Greek Pasta Salad

Inspired by my love for olives and Greek salad, I needed a healthy dish to bring to a Girls Night potluck. This is what I created, and then after posting this photo on Facebook, and brining it to the party, quite a few people asked me for the recipe! It also incorporates fresh herbs and summer tomatoes. The Feta cheese and the olives in this dish add a zesty flavor!

INGREDIENTS

1 16 oz bag of your favorite shaped pasta (I used gluten free quinoa-brown rice fusilli from Trader Joe's)

10-15 Small sized heirloom tomatoes, cut in half

One 8 ounce container herbed Feta cheese (can use non-herbed, but then make sure to add oregano and pepper to the mix)

About 40 pitted olives (I used a green and black Greek mix from the Wegman's olive bar)

One seedless cucumber, chopped into slices and then quarters

3 Grilled chicken breasts (optional)
1/2 cup olive oil
1/4 cup red wine vinegar
4 sprigs fresh oregano chopped
4 to 5 sprigs fresh parsley
Salt and pepper to taste
The ingredients above were the ones I used. Feel free to add other vegetables you enjoy, like red peppers and purple onion which would add to the colorful dish!

INSTRUCTIONS

1. Boil pasta according to instructions on the package, making sure not to over cook, but instead only allowing it to cook to al dente.
2. Allow pasta to cool.
3. While pasta is cooling, chop vegetables, herbs, and chop chicken (if using) into cubes.
4. In a small bowl, combine olive oil, vinegar, oregano, parsley, salt, and pepper. Whisk together.
5. Once pasta is cool, place in serving bowl.
6. Top pasta with vegetables, Feta cheese, and chicken, which can be arranged in a pretty design (if preferred).
7. Pour dressing over all the ingredients.

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