Greek Pasta Salad

• 23 cup extra virgin olive oil
• 6 tablespoons lemon juice
• 14 cup red wine vinegar
• 4 cloves garlic, minced
• 3 tablespoons minced fresh oregano or 3 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 12 ounces spiral shaped pasta or 12 ounces rotini pasta or 12 ounces shell pasta, cooked al dente according to package directions
• 5 green onions, chopped
• 4 roma tomatoes, seeded,and chopped
• 3 stalks celery, chopped
• 1 cucumber, peeled,seeded and chopped
• 1 12 cups chopped fresh parsley
• 12 ounces feta cheese, crumbled (about 3 cups)
• 20 Greek olives, pitted or 20 black olives, very coarsely chopped
• 12 fresh pepperoncini peppers or 12 pickled pepperoncini peppers, minced (I leave out) (optional)

1. Whisk the dressing ingredients together until combined.
2. Set aside.
3. Combine all the salad ingredients, tossing gently in a large serving bowl.
4. Pour the dressing over the salad, again tossing gently to coat.
5. Cover, and refrigerate 2-3 hours, until flavors are blended.

extra virgin olive oil, lemon juice, red wine vinegar, garlic, fresh oregano, salt, pepper, pasta, green onions, roma tomatoes, stalks celery, cucumber, parsley, feta cheese, olives, pepperoncini peppers

Taken from www.food.com/recipe/greek-pasta-salad-107157 (may not work)