1/2 lb. shell pasta, medium size
1/2 c. celery, chopped
1/3 c. sliced black olives, drained
8 oz. Feta cheese, drained & crumbled
1/4 c. Parmesan cheese, freshly grated
1 lg. tomato, chopped into bite size

DRESSING:

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

Cook pasta in boiling water to al dente, about 10 to 12 minutes. Rinse in cold running water; drain well. Put pasta in bowl; set aside. Toss together celery, olives, cheeses and chopped tomato in a bowl; add to pasta. TO MAKE DRESSING: Put mayonnaise, Italian dressing, oregano and black pepper in a bowl; stir. Then fold gently into salad mixture. Chill. Serves 6 to 8.