Greek Pasta Bowl (Print Version)

# Ingredients:

→ Pasta Salad

01 - 1 pint cherry tomatoes, cut in half
02 - 2 cups uncooked small pasta (tiny shells, ditalini, or cavatelli)
03 - 1/2 English cucumber, diced small
04 - 3/4 cup marinated artichoke hearts, chopped
05 - 1/2 cup red onion, chopped finely
06 - 1/3 cup black olives, sliced
07 - 1/2 cup feta cheese, crumbled
08 - 2-3 tablespoons freshly chopped parsley or dill

→ Tangy Feta Dressing

09 - 1/3 cup olive oil (extra-virgin preferred)
10 - 2 tablespoons vinegar (red wine)
11 - 3 tablespoons feta cheese, smashed
12 - 1 clove garlic
13 - 1 teaspoon dried oregano
14 - 1 teaspoon honey
15 - 1/4 teaspoon salt (kosher works best)
16 - 3/4 teaspoon freshly cracked black pepper

# Instructions:

01 - Cook pasta in salty water till it's just tender. Drain it, cool it under cold water, and toss into a big bowl.
02 - Blend together all the dressing ingredients till smooth, or mix them up by whisking in the crumbled feta and grated garlic.
03 - Stir the pasta with all the other ingredients. Drizzle the dressing over everything and mix it up. Add extra herbs if you like.

# Notes:

01 - Make it ahead of time—it keeps fine for 3 days
02 - Can store in the fridge for 5 days
03 - Stir in olive oil to freshen up pasta after chilling

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