Israeli Pasta Salad

Directions

1. 1
   Cook the pasta in well salted water until just al dente, don't over cook. I usually cook it at least 2 minutes under the time listed on the package.
2. 2
   Drain and rinse in cold water.
3. 3
   Put the well drained (not dripping wet) pasta in a bowl and toss with a little olive oil so it doesn't stick together.
4. 4
   Add the veggies, oregano, thyme, and salt and pepper. Hold out the feta cheese until the end.
5. 5
   Add the 1/4 cup olive oil and lemon juice and toss well. Gently fold in the feta cheese.Refrigerate the salad for at least 2 hours, up to overnight. Taste before serving, you may want to add more olive oil, lemon, salt, or pepper.
6. 6
   Garnish with fresh thyme.