Greek Pasta Salad

I make a big batch of this at the beginning of the week, and we all eat it for lunch through the week.  It always goes quickly!

Ingredients

• 1 pound whole wheat pasta (any pasta that you like will do, but I usually use macaroni)
• 4 hard-boiled eggs (place eggs in water, bring to a boil, remove pot from heat, leave eggs in water until it's cooled, peel eggs)
• 1/4 cup unrefined olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon granulated garlic
• 1 teaspoon salt
• 4 ounces feta cheese, crumbled
• 3/4 cup kalamata or green olives, chopped

Directions

1.  Cook pasta to desired doneness.

2.  Put the eggs in a large bowl.  Smash them up with a potato or bean smasher until they yolks are fully crumbled and the whites are finely chopped.

3.  Add remaining ingredients to the bowl and mix well.

4.  Add the cooked pasta and stir.

5.  Chill & enjoy!

It will keep fresh in an air-tight container in the fridge for several days.