Cool Penne with Olives, Capers & Feta

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the penne and cook until al dente, 10 to 12 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let it cool completely in the refrigerator.

In a large bowl, whisk the remaining 6 Tbs. olive oil with the vinegar and garlic. Season to taste with salt and pepper. Add the penne, the chopped oregano, red onions, olives, capers, bell peppers, and cherry tomatoes. (At this point, you can refrigerate the pasta for up to a few hours.) To serve, add the feta and stir until just combined. Taste and season with salt and pepper. Turn the pasta into a serving bowl and garnish with the oregano sprigs.