1lg can, small or medium pitted olives, drained well
1cucumber, seeded and diced
3green onions, chopped
3 tomatoes seeded and chopped
or 8 oz grape or cherry tomatoes
1/2cupgrated Parmesan, optional
8-10oz.crumbled feta, reserve some for topping salad
Dressing:
1cupprepared Zesty Italian dressing
1cupmayo
1tablespoonoregano
Instructions
Cook pasta according to package directions, taking care to not overcook. Rinse with cold water and drain well.
Add celery, olives, cucumber, green onions, and tomatoes to pasta in large bowl.
In a small bowl, whisk together dressing, mayo, oregano and pepper.
Fold dressing and cheeses into pasta- vegetable mixture.
Add tomatoes, folding in gently.
Sprinkle reserved feta on top of salad before serving.
Notes
Tips: -I used about 2/3 of the dressing. I think next time I'll cut the mayo to 1/2 cup and try 1 1/4 cup Italian dressing. -Best to make and let sit for a couple of hours in refridge. -I used about 1 1/2 lbs pasta total. -the large can of olives have "6 oz drained weight" label on front of can.