2/3 c. olive oil
2/3 c. red wine vinegar
1/4 c. chopped fresh basil
4 green onions, chopped
1/4 tsp. black pepper
12 oz. rotelle pasta, freshly cooked and drained
1/4 c. each red and green bell pepper, cut in thin crosswise strips
8 oz. Feta cheese, cubed
1/4 tsp. crumbled dried oregano
1/2 c. pitted ripe black olives

In large container mix oil, vinegar, 2 tablespoons of basil, onion, peppers, black olives and black pepper. Roll cheese in basil to coat. Put pasta in the large container. Add coated cheese to the salad. Sprinkle with oregano; toss lightly. Serve at room temperature.