|Oregano and Olive Pasta Salad|
Cook 1/2 lb. pasta according to pakage directions (I like spiral, penne,or small shells). Drain.
In large skillet, heat 2 T. olive oil. Add 1 clove garlic, chopped; 1/2 c. chopped onion, 1 red bell pepper cut into thin strips, 1 carrot, sliced into pennies. Sautie until fairly soft, but not browned - about 5 minutes. Remove from heat.
Add 1 t. grated lemon zest, 1 t. grated orange zest, 2 T. finely chopped oregano, 1 c. sliced pitted olives, 1 c. pitted kalamata olives, 1/2 c. sliced salad olives (reserve juice), and 1 c. cheese (I like feta, but you can also use small cubes of cheddar). Add pasta.
Mix together for dressing: 2 T. reserved olive juice, 3 T. lemon juice, 2 T. orange juice, 1 T. olive oil, and freshly ground pepper. Pour over pasta and stir gently. Top with 1/2 c. toasted slivered almonds. Serve at room temperature. Serves 6.