1 (12 oz.) pkg. rainbow twirl noodles, uncooked
1 c. crumbled Feta cheese
1/2 c. coarsely chopped black olives
2 tbsp. chopped fresh parsley
1 clove garlic, minced
1/4 c. sliced green onion
1 sm. cucumber, sliced
1/2 c. olive oil
2 tbsp. lemon juice
3/4 c. sliced radishes
1 tsp. oregano

Cook twirls according to package directions; drain. In large bowl, toss hot cooked twirls with cheese, olives, radishes, onions and cucumber until well blended. In small bowl, combine remaining ingredients; toss with twirl mixture until evenly coated. Salt and pepper to taste. Chill 1 to 2 hours. Serve. Yield: 6 to 8 servings.