4 lb. uncooked fusilli or rotelli pasta, cooked
1/3 c. olive oil
1 (16 oz.) bag frozen green peas
2 c. (8 oz.) thinly sliced radishes
1 (6 oz.) can pitted ripe olives, sliced thin
2 (8 oz.) pkgs. each feta cheese, crumbled
1 lg. red bell pepper, chopped coarse
1 c. sliced green onions
1/2 c. finely chopped parsley
2 tsp. minced garlic
2 (16 oz.) bottles each oil and vinegar dressing (4 c.)

Toss pasta with oil to coat cooked pasta. Wrap pasta and remaining ingredients, except dressing (done separately) refrigerate. To serve, toss all ingredients with dressing.