2cupsuncooked pasta - pick what you like, I used Cellentani because the spirals hold the dressing well.
1to 2 cups marinated green & black olives with feta cheese - I bought mine at The Fresh Market
1cupcherry tomatoes - cut in half
1/2onion - thin sliced
1/4cupchopped fresh parsley
2tablespoonfresh lemon juice
1/4cupfeta cheese - crumbled
salt and fresh cracked pepper
In a medium size bowl, add olives and feta along with any marinade that has collected in container. Add tomatoes, onion, oregano, lemon juice, olive oil and parsley. Toss gently.
Cook pasta according to package directions
Drain pasta and rinse lightly, draining a second time. Add pasta to bowl with other ingredients. Using a large spoon, mix to coat pasta with marinade. Taste, then adjust seasoning with salt and pepper.
Serve immediately. If storing in refrigerator, let salad come to room temperature before serving.