2 lb. Wagon Wheel pasta
vinegar
1 lb. Feta cheese, crumbled
1 (6 oz.) black olives, sliced
4 pt. cherry tomatoes, cut in half
4 green peppers, cut 1/4-inch strips
4 red peppers, cut in 1/4-inch strips
3 small sliced cucumbers
2 (14 oz.) artichoke hearts, quartered
2 lb. salami, sliced
1 red onion, cut in slices
20 Greek olives, pitted
2 or 3 small zucchini, sliced

Dressing:

2/3 c. red wine vinegar
2 c. olive oil
5 cloves minced garlic
1 1/2 tsp. oregano
1 1/2 tsp. salt

Blend dressing ingredients and chill. Cook pasta according to package; drain and sprinkle 5 to 6 shakes of vinegar. Mix together all ingredients with pasta and dressing.

Makes a large serving. I usually cut in half.