I found this recipe at Mele Cotte.
5 oz dry Lasagnettes pasta (uncooked about 1 1/2 cups)
1/2 pint cherry tomatoes (sliced in half)
1 cup cucumber (peeled,seeded, and diced)
1 cup pitted Kalamata olives (drained)
1/2 cup red onion (diced)
3 oz good quality feta cheese (crumbled)
1/4 cup Greek Salad Dressing (recipe follows)
Coarse ground pepper
1 tsp ground mustard
1/4 cup white wine vinegar
1/2 cup olive oil
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp dried basil
How to make it:
Cook pasta according to the package directions.
Drain in a colander, rinse with cold water and drain again.
Transfer to a large bowl, add tomatoes, cucumber, olives, onions, and feta cheese.
Drizzle dressing over pasta, toss to coat.
Cover and chill in refrigerator for 2 hours to 24 hours.
Sprinkle black pepper and oregano before serving, Enjoy!
Place all ingredients in a jar with a lid, shake well to mix. Store in refrigerator.