Easy Greek Pasta Salad

Greek Pasta Salad

2 lb cavatappi, penne, mostaccioli, bowtie (or any pasta you want)

1 cup reduced-sodium chicken broth (more or less)

2 tablespoon olive oil

2 tablespoon red wine vinegar

2 cloves garlic, minced

2 teaspoon Dijon mustard

2 teaspoon dried oregano

2 teaspoon dried thyme

Salt and ground black pepper to taste

½ cup crumbled feta cheese
Grape and Cherry Tomatoes

Cook pasta according to package directions. While pasta is cooking, in a bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Drain pasta and add to bowl with dressing. Toss to combine. Can serve hot or cold.

If serving hot, I would roast the tomatoes! Cut them in half or leave them whole, put them on a sheet pan with some olive oil. Bake at 450 degrees just until warmed through, about 5 to 10 minutes. Top with feta cheese just before serving.

If serving cold, cover with plastic and refrigerate until ready to serve. Top with halved tomatoes and feta cheese just before serving.

And if you wanted to, you could add chicken to it and make a whole meal out of it!

Bon Appétit!