1/3 c. olive oil
1 garlic clove, crushed
1 lg. pita
2 c. med. pasta shells
1/2 c. pt. cherry tomatoes, stemmed & halved
1 med. green bell pepper, stems & seeds removed, cut into 1/2 inch pieces
1 med. cucumber, pared, quartered lengthwise & cut into 1/2 inch cubes
1 sm. red onion, cut into 1/2 inch cubes
1/2 c. sliced celery
3 oz. feta cheese, cut into 1/2 inch cubes
1/4 c. black olives
1 tbsp. chopped Italian flat-leaf parsley
1 tbsp. chopped fresh mint
1/2 tsp. dried oregano
Coarsely ground black pepper
Cooked lamb slices (opt.)

Combine oil and garlic in a large bowl. Cut around edges of pita and separate into 2 circles, brush lightly with some of the oil in the bowl; tear into pieces. Toast bread in a non-stick skillet over medium heat; turning to brown evenly.

Cook the pasta according to package directions. Combine all ingredients. Add pepper to taste. Serve at room temperature. Serves 4.