GREEK - STYLE DRESSING:

2/3 c. olive oil
3 tbsp. white vinegar
1/4 c. chopped fresh basil or 2 tbsp. basil leaves
2 tbsp. chopped green onions
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano leaves

SALAD:

8 oz. (3 c.) uncooked tri-colored spiral macaroni
1 sm. green pepper, cut into 1/4 inch strips
1 sm. red pepper, cut into 1/4 inch strips
1 med. tomato, cut into wedges
1/2 c. pitted and sliced Greek olives
6 oz. Feta cheese, crumbled

In blender container or food processor bowl with metal blade, combine all dressing ingredients. Cover; blend or process until smooth. Set aside. Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water.

In large bowl, combine all salad ingredients. Pour dressing over salad; toss gently. Refrigerate at least 1 hour to blend flavors. 4 to 5 servings.