Greek-Style Pasta Salad - cooking recipe

Ingredients

8 oz. penne or other tubular pasta
3 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 medium cucumber, peeled, seeded and chopped
1 (2.2 oz.) can sliced ripe olives, drained
3 medium tomatoes, diced
2 scallions, chopped
1 1/2 c. frozen green beans, thawed
1/2 green bell pepper, chopped
2 Tbsp. chopped flat leaf parsley
2 tsp. oregano
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
1 c. crumbled Feta cheese (4 oz.)

Preparation

In a large pot of boiling salted water, cook penne until just tender, 10 to 12 minutes; drain well.
Rinse with cold water and drain again.
Return pasta to pot.
Add olive oil and vinegar and toss to coat.
Add cucumber, olives, tomatoes, scallions, green beans, bell pepper, parsley, oregano, garlic, salt and pepper. Toss to mix well.
Sprinkle Feta cheese over salad.
Serve chilled or at room temperature.