Cook 1 1/2 cups uncooked pasta according to the directions on the pasta package, drain when pasta is al dente, after approximately 8 minutes.
While pasta is cooking, chop the veggies ( 1 medium cucumber chopped, 1/2 to 3/4 pint of grape or cherry tomatoes chopped, 1/4 cup Bermuda onions, 1/2 cup kalamata olives, 1/8 cup fresh basil, 1/8 cup fresh oregano)and place them into a bowl along with the 1/4 cup feta cheese crumbles.
In a small bowl or jar, mix the dressing ingredients together (2 tablespoons fresh lemon juice,2 cloves crushed garlic, 4 tablespoons extra virgin olive oil)
Once the pasta has been cooked and drained, add it to the bowl with the vegetables.
Pour the dressing over the pasta and vegetables.
Gently toss all ingredients together and serve cold or at room temperature.
Notes
Store leftover pasta salad in a covered container in the refrigerator for up to four days. Make it ahead of time and store for up to one day, reserve half of the dressing for serving.See blog post for tips and variations.