Greek Pasta Salad

1 pound rotini or penne pasta

3/4 cup olive oil

2 tablespoons fresh lemon juice

2 garlic cloves, minced

Salt and pepper to taste

4 roma tomatoes, seeded and chopped

1 small cucumber, peeled and seeded (if seeds are coarse)

1/3 cup chopped red onion

1/4 cup chopped Italian parsley (flat leaf)

6 ounces feta cheese, crumbled

2/3 cup whole Greek olives

Cook pasta, rinse and drain; set aside. Whisk together olive oil, lemon juice, garlic, salt and pepper in small bowl. Set aside.

In large salad bowl, combine all remaining ingredients with pasta. Toss well to distribute. Add as much dressing as desired to moisten pasta.

Cover and refrigerate at least 2 hours before serving to allow flavors to blend.

Makes about 6 to 8 servings.