Greek Pasta Salad

Bring a pot of salted water to boil. Add pasta and cook according to package directions; pasta should be just barely al dente but not mushy. Drain, then rinse with cold water. Allow to drain thoroughly.

While pasta is cooking, chop olives, artichoke hearts, tomatoes, onion, cucumber, and asparagus. Combine in a large bowl. Add drained pasta and crumbled feta cheese.

Combine dressing ingredients in a cruet or bottle with a tight-fitting lid. Taste; if too tangy for your taste, add a bit more Splenda or sugar but just don’t go overboard. Put on the lid (make sure it is tight) and shake until well combined. You could also put it in a food processor or use a stick blender.

Pour half the dressing on the salad, stir to combine. Add more dressing as needed. (The rest of the dressing can stay in the fridge. It’s a great marinade or topper for a green salad.)

Chill. Serve. Enjoy. Repeat.