MEDITERRANEAN PASTA SALAD

Ingredients:

• 2 tablespoons,
• 4 garlic cloves, minced,
• 1/2 teaspoon Kosher sea salt,
• 1/2 teaspoon pepper (optional),
• 1/4 cup extra virgin olive oil,
• 2 medium heirloom tomatoes,3/4 inch diced,
• 1/4 cup red onion, thinly sliced,
• 3 cups azeitao cheese or feta or other sheep milk cheese, cubed or crumbled, 
• 1/2 cup pitted black olives,
• 2 teaspoons oregano,
• 1 teaspoon dijon mustard,
• 1 pound or similar size package of orecchiette,
• 1 cucumber, julienned, halved lengthwise, and thinly sliced,
• 2 tablespoons extra virgin olive oil or sun dried tomato oil if preferred,

Directions:

1. Rinse orecchiette, place in a medium saucepan of 1/2 teaspoon salted water with 1 teaspoon oregano, cook until tender or slightly firm, approximately 15 minutes. Transfer it to a large bowl, and toss with 2 tablespoons oil.  Set aside.
2. Whisk oil, red wine vinegar, garlic, mustard, pper, and remaining teaspoon of oregano, in a small bowl.  Set the dressing aside.
3. In another large bowl, combine tomato, cucumber, olives, and onion.  Gently add cubed or crumbled azeitao chesse, and dressing to taste.
4. Serve freshly made mixture as a topping, on top of pasta for a main dish.

* Makes 4 to 6 servings*