Shirley's Greek Pasta Salad

• 1/3 c olive oil
• 1 garlic clove crushed
• 2 cups dry pasta
• ½ pint cherry tomatoes halved
• 1 green pepper ½" diced
• 1 cucumber diced
• 1 red onion diced
• ½ cup sliced celery
• 3 oz feta cheese ½" cube
• ¼ cup black olives
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• ½ teaspoons oregano
• s&p to taste

Cook pasta. Rinse, cool and set aside. Combine oil and garlic. Combine pasta, tomato, pepper, cucumber, onion, celery, cheese, olives, parsley, mint, and oregano with the oil. Toss to blend. Salt and pepper. Serve room temperature. I add 2 T red wine vinegar to oil and garlic, mix them separately, then add to salad and toss. Serves 4.