1 can pitted olives
1 green onion
1 lb. tri colored pasta
5 oz. sliced pepperoni
2 chopped scallions
3/4 c. chopped Bermuda onion
1 tbsp. wine vinegar
1 tsp. garlic powder
2 tsp. salt
1 tsp. basil
3 tbsp. olive oil
1/2 tsp. oregano
1/2 tsp. pepper
8 oz. feta cheese, crumbled

Cook pasta. Mix all ingredients except oil and vinegar which is added last. Refrigerate at least two hours. Add crumbled feta just before serving.