1/2 lb. med. size shell pasta
1/2 c. chopped celery
1/3 c. chopped, drained black olives
1/4 lb. Feta cheese, drained and crumbled
1/4 c. fresh grated Parmesan cheese
1 lg. tomato, chopped bite size

Cook pasta 10-12 minutes; rinse in cold water and drain well. Toss together remaining salad ingredients into pasta.

DRESSING:

1/2 c. mayonnaise
1/2 c. prepared Italian dressing
1 1/2 tsp. oregano
3/4 tsp. coarse ground black pepper

Stir together and gently fold into salad; chill. Serves 6-8.