For a low-fat/calorie dressing, omit the olive oil and vinegar and substitute ¾ cup lemon flavored hummus thinned with about ½ cup water. We like Sabra brand hummus.
by: Three Many Cooks
HOW TO MAKE GREEK PASTA SALAD
1½ tablespoons salt
12 ounces bite-size pasta, your choice
2 cups medium diced seedless cucumber, lightly sprinkled with salt
2 cups halved cherry tomatoes, lightly sprinkled with salt
1 cup crumbled feta cheese
½ cup pitted kalamata olives, chopped coarse
½ medium red onion, sliced thin
1½ teaspoon dried oregano
½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
Ground black pepper
Bring 3 quarts of water to boil in a large pot. Add salt and pasta to the boiling water. Using back-of-the-box times as a guide, cook pasta until just tender. Drain pasta (do not rinse), pour into a shallow baking pan, and cool to room temperature.
When ready to serve, place pasta, cucumber, tomatoes, feta, olives, onion, and oregano in a large bowl, Add oil; toss to coat. Add vinegar and pepper to taste; toss to coat. Adjust seasonings and serve.