Confetti Greek Pasta Salad

• 1 lb bow tie pasta
• 12 cup grated parmesan cheese (good quality)
• 5 ounces reduced-fat feta cheese, crumbles (Athenos)
• 1 tablespoon poppy seed
• 1 12 cups finely chopped red onions
• 12 cup finely chopped green pepper
• 12 cup finely chopped red pepper
• 12 cup finely chopped yellow pepper

1. For Salad Dressing:.
2. Good Seasons Garlic & Herb Dressing prepared to package directions except:.
3. substitute 1/2 cup flax seed oil for regular oil if you have it.
4. Add 1-2 teaspoons of finely ground black pepper.
5. Add 1 large clove of garlic sliced very thinly and diced finely.
6. Omit 3 Tablespoons of water.
7. Use Pompeian Red Wine Vinegar.
8. It makes all the difference!
9. To begin:
10. Cook pasta Al Dente, rinse and drain well!
11. Lubricate pasta with dressing to taste.
12. Dust with parmesean and Poppy Seeds; toss well.
13. Add Peppers and onions and toss.
14. Add Feta and toss!
15. Taste and adjust seasonings:).
16. Refrigerate overnight so flavors can mingle.
17. Note: This is very good with whole wheat pasta, and any garden veggie you can imagine.
18. Olives too.

pasta, parmesan cheese, feta cheese, poppy seed, red onions, green pepper, red pepper, yellow pepper

Taken from www.food.com/recipe/confetti-greek-pasta-salad-178764 (may not work)