Creamy Greek Pasta Salad With Fresh Herbs And Vegetables

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   ["Bring two quarts of water to a boil in a 5-quart saucepan and cook the pasta according to the directions on the box for al dente pasta. Pour into a strainer and run cold water over the pasta until cool. When cooled, pour the pasta into a large bowl, mix in the olive oil and put into the fridge.", "Cut the cherry or grape tomatoes into halves or quarters.", "Chop the red bell pepper into chunks measuring no more than 1/2"" in any direction.", "Cut the red onion in half lengthwise, slice it lengthwise and then cut the slices in half so they are not more than a couple inches long.", "Use a vegetable peeler to create zucchini ribbons, approximately 1/2"" to 1"" wide and about 3 inches long.", "Coarsely chop the fresh spinach.", "Finely chop the fresh basil, mint and parsley.", "Cut the Kalamata olives in half.", "Mix all of these ingredients, plus the feta cheese, in with the cooked pasta.", "Combine the ingredients for the salad dressing in a small bowl, pour the dressing over the pasta salad and coat evenly.", "This dish serves eight as a light lunch or appetizer or four to six people as a main course. You can prepare it up to eight hours before serving and refrigerate it until it's time to eat. Just make sure to give it a good stir before serving to make sure the dressing is thoroughly mixed."]

* Per serving · 4 servings · Values may vary.