Greek Pasta Salad

• 8 oz. rotini
• 1 medium cucumber, chopped
• 4 oz. Feta cheese, crumbled
• 1/2 c. ripe, pitted olives, halved
• 1/2 c. olive oil
• 1/2 c. white vinegar
• 1 Tbsp. dehydrated parsley flakes
• 2 cloves minced garlic
• 1 Tbsp. oregano
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 2 to 3 tomatoes, cut in wedges
• 1/2 c. sliced green onions

1. Cook rotini according to package directions; drain, rinse with cold water and drain thoroughly again.
2. Combine rotini, cucumber, Feta cheese, olives and onions.
3. Blend together the oil, vinegar, parsley, garlic, oregano, salt and pepper.
4. Pour over rotini and toss gently to blend.
5. Chill several hours.
6. Garnish with tomato wedges before serving.
7. Makes approximately 5 cups.

rotini, cucumber, feta cheese, olives, olive oil, white vinegar, parsley flakes, garlic, oregano, salt, pepper, tomatoes, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487462 (may not work)