Greek Pasta Salad

I decided to try this recipe because I get tired of using Italian Dressing or Mayonnaise. I rinsed the kalamata olives to reduce the salt. I did not add the 1/4 teaspoon salt. I enjoyed this salad.12 oz dried mostaccioli or penne pasta (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halves
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
4 to 6 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup crumbled feta cheese (4 oz)
Fresh oregano leaves

Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions and olvies. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, garlic, salt and pepper. Cover and shake well. Drizzle over pasta mixture; toss to coat. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.