1 (12 oz.) pkg. rainbow twirls pasta
1 c. feta cheese, crumbled (can use Roquefort or blue cheese if desired)
1/2 c. black olives, coarsely chopped
3/4 c. sliced radishes
1/4 c. sliced green onions
1 sm. cucumber, sliced thin
1/2 c. oil (olive oil is good)
2 tbsp. lemon juice
2 tbsp. fresh parsley, chopped
1 clove garlic, minced
1 tsp. oregano

Toss hot cooked pasta with olives, cheese, radishes, onions and cucumbers. Combine rest of ingredients and add to salad. Toss until evenly coated. Add salt and pepper to taste. Refrigerate 2 hours and serve.