Greek Pasta Salad

16 ounce dried pasta (penne or your choice)
4 small tomatoes, chopped
1 medium cucumber, halved lengthwise and sliced
4 green onions sliced
¼ c. sliced pitted ripe olives
¼ c. oil
1/2 c. lemon juice
1 t. basil
1 t. oregano
1 t. garlic powder
¼ t. salt
¼ t. black pepper
½ c. crumbled feta cheese
In a large saucepan cook the pasta in boiling, lightly salted water according to package directions; drain. Rinse with cold water; drain again.
In a large bowl toss together the cooked pasta, the tomatoes, cucumber, green onion, and olives. For dressing, in a mixing bowl combine the oil, lemon juice, basil, oregano, garlic salt and pepper. Cover and shake well. Drizzle over pasta; toss gently to coat. Cover and refrigerate for at least 2 hours before serving. Add the feta cheese and toss gently to combine. Serves 8.

Pasta Salad