2/3 c. olive oil
3 tbsp. red wine vinegar
1/4 c. chopped fresh basil
2 tbsp. chopped green onion
2 tbsp. grated Parmesan cheese
1 1/4 tsp. salt
1/4 tsp. ground black pepper
1 pkg. (12 oz.) Rotelle pasta, cooked and drained
1 each red, green and yellow peppers, in strips
1 med. tomato, cut in thin wedges
1/4 c. Greek olives
8 oz. feta cheese, cubed
1/4 tsp. dried oregano

In food processor or blender. process oil, vinegar, 2 tablespoons basil, onion, Parmesan cheese, salt and pepper until smooth. Place pasta in a large bowl add peppers, tomatoes and olives. Pour in dressing and toss to mix. Roll cheese cubes in remaining basil to coat. Add to salad and sprinkle with oregano. Toss lightly. Serve at room temperature.