SUMMER PASTA SALAD

1 BOX WHOLE WHEAT PENNE
1/2 CUCUMBER, diced
1 TOMATO, diced
1/3 CUP BROCCOLI FLORETS, cut int small pieces
1/3 CUP CARROTS, cut into small pieces
1/4 CUP SLICED BLACK OLIVES
1/4 CUP CRUMBLED LIGHT FETA CHEESE

DRESSING:

1/4 CUP VIRGIN OLIVE OIL
1 TABLESPOON RED WINE VINEGAR
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
1/2 TEASPOON MINCED ONION
1/2 TEASPOON OREGANO
Makes a light coating. But if you like more dressing then double the ings.

Chop and prepare vegs. Cook the pasta and drain. Do not let it cook until mushy. Run cool water over it to stop the cooking. Wisk all of the dressing ings. together in a bowl. Pour over pasta and toss to coat. Add vegs. and cheese. Toss again. Chill in ref. for 30 minutes before eating.