8 oz. rotini
1 cucumber, chopped
1/2 c. ripe olives
1/4 c. vinegar
1 tsp. oregano
1/2 tsp. salt
2-3 wedged tomatoes
1/4 lb. Feta cheese, crumbled
1/2 c. sliced green onions
1/4 c. vegetable oil
1 tbsp. parsley
1 clove garlic, minced
1/4 tsp. pepper

Cook rotini as directed; drain, rinse, drain. Combine with cucumber, cheese, olives and onion.

Blend oil, vinegar and spices. Pour over rotini mixture and toss to blend. Garnish with tomato wedges. Chill several hours. 5 cups.