Greek-Style Pasta Salad

2 cups cooked pasta (elbows, ditalini, shells, or similar)

2 Persian cucumbers, quartered

1 pint cherry tomatoes, halved

2 green bell pepper, diced

¼ cup red onion, diced

2tbsp capers or chopped olives

Dressing:

½ block feta (in brine)

⅓ cup olive oil

1 tbsp red wine vinegar

lemon zest

1 tbsp lemon juice

1 tbsp Italian seasoning

1 tsp sugar

½ tsp garlic powder

¼ tsp salt and pepper, each

1 bunch fresh dill, chopped

Cook pasta and let cool.

Add all chopped veggies to large bowl.

Combine dressing ingredients in medium bowl. Mix well and mash feta most of the way.

Add pasta to veggies. Pour dressing over and mix until ingredients are well-coated.