1 lb. rotini macaroni
2 lg. tomatoes
2 lg. green peppers (or 1 red & 1 green)
1 c. Bermuda onion
1/2 lb. feta cheese, sliced sm.
1 c. lg. black olives

Slice all the vegetables into small pieces.

SALAD DRESSING:

1/2 c. vegetable oil
4 tbsp. lemon juice
4 tbsp. red wine vinegar
2 tsp. oregano
4 tbsp. dill weed
1 tsp. salt
1/2 tsp. pepper

Boil rotini; mix with all the cut vegetables. Let cool for 1/2 hour. Mix with salad dressing. Chill and serve.