4 tbsp. lemon juice
4 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 clove garlic, crushed
18 lg. black olives, pitted and sliced
3 c. cooked rotini or shell pasta
3 med. tomatoes, quartered
1 1/2 c. cucumber, chopped
1 c. green pepper, thinly sliced
1/4 c. radishes, thinly sliced
1/4 c. green onions, sliced
2 tbsp. fresh parsley, chopped
4 oz. Feta cheese, crumbled

In a screw-top jar, combine lemon juice, oil, salt, pepper, oregano, and garlic. Shake until well blended. Chill thoroughly. In a large bowl, combine pasta, tomatoes, cucumber, green pepper, radishes, green onion, and parsley. Pour dressing over salad. Toss gently to coat pasta and vegetables evenly.

Divide into 6 equal servings. Top each serving with 2 sliced olives and 3/4 ounce crumbled Feta cheese.