Makes 6 main dish servings or 14 side
dish servings

Ingredients:
1 pound elbow pasta, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
1 pint grape tomatoes, sliced in half lengthwise
8 oz feta cheese, crumbled
¼ cup chopped fresh dill
¼ cup white wine vinegar
3 tablespoons Dijon mustard
½ cup olive oil
Salt and pepper

Directions:
Gently toss the pasta, cucumber, tomatoes, and feta together in a large bowl. Put the dill, vinegar, and mustard in a blender and pulse until smooth. Slowly add the olive oil and blend until the mixture is emulsified. Season the vinaigrette with salt and pepper to taste. Pour the vinaigrette over the pasta mixture and stir to combine.

Variation: To make this salad a meal, add either 1 pound of shrimp, pre-cooked bay shrimp stirred in with the feta or grilled shrimp placed on top, or add 1 pound of grilled chicken, cut into strips.

Background:
This pasta salad has a great combination of flavors and textures. It works well for potlucks as well.