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1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.