Since I'm not quite sure what all goes into an "official" Greek salad, I decided to put "Minnesota Style" behind the title since my oldest daughter and I make this on a regular basis - it's easy, delicious and different from the meat and potatoes that we normally cook. Enjoy!
Cook the penne pasta, drain and let soak in cold water for about 15 minutes. (After the 15, take out of the cold bath and let dry)
Ready the veggies! Dice the cucumbers and green pepper into larger chunks - I usually cut the cucumber about 1/2 " wide, then divide into 4). Slice the leeks, wash and dry the baby tomatoes and open and open and drain the black olives.
Combine it all - the pasta, the veggies prepared above, the package of feta cheese and ONE bottle of the Greek vinaigrette dressing.
Eat immediately or is wonderfully good after being refrigerated. If you refrigerate, you will find that the dressing has soaked into the pasta. Just add a bit more dressing when you're about to serve after refrigeration to re-coat.