3/4 c. olive oil
2 tbsp. lemon juice
2 cloves garlic, minced
Salt
Freshly ground black pepper
1 lb. elbow macaroni
3 med. tomatoes, peeled & chopped
1 sm. cucumber, peeled, halved, seeded & sliced
1 sm. red onion, chopped
1/4 c. fresh parsley, chopped
6 oz. Feta cheese, crumbled
Greek olives for garnish

Combine 1/2 cup olive oil, lemon juice, garlic and salt and pepper to taste. Set aside. Cook macaroni in 4 quarts boiling water until al dente. Drain and toss in a large bowl with the remaining 1/4 cup olive oil. Cool to room temperature, stirring occasionally to coat pasta thoroughly. Add tomatoes, cucumber, onion and parsley to macaroni and mix well. Add reserved dressing and mix thoroughly. Gently stir in most of the cheese, reserving some for garnish. Serves 10 to 12.