1 (9 oz.) pkg. garlic raviolini
1 (9 oz.) pkg. spinach raviolini
1 green pepper, julienned
2 baskets cherry tomatoes
8 oz. Greek olives
1 c. sliced onions
1/2 lb. feta cheese

DRESSING:

1 1/3 c. olive oil
6 tbsp. red wine vinegar
1 tbsp. dried basil
1/4 tsp. dried oregano
4 tbsp. chopped onions
4 tbsp. grated Parmesan cheese
Salt and pepper to taste

Cook pasta according to package directions. Drain and rinse thoroughly under cold water. Combine with remaining ingredients in a large bowl and gently toss with dressing. Chill. Serves 6-8.