SALAD:

8 oz. (3 c.) uncooked tri-color spiral macaroni
1 sm. green bell pepper, cut into 1/4" strips
1 med. tomato, cut into wedges
1/2 c. pitted & sliced Greek olives
6 oz. feta cheese, crumbled

GREEK DRESSING:

2/3 c. olive oil
3 tbsp. garlic-peppercorn vinegar (or white vinegar)
1/4 c. chopped fresh basil or 2 tsp. basil leaves
2 tbsp. chopped green onions
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano leaves

In blender, combine all dressing ingredients. Cover, blend until smooth; set aside. Cook macaroni to desired doneness; drain, rinse with cold water. In large bowl combine all salad ingredients. Pour dressing over salad, toss gently. Refrigerate at least one hour to blend flavors. 4 servings.