| | Directions | | Combine the dressing ingredients in a blender. Combine all the salad ingredients in a large bowl. Toss with enough dressing to coat well. Cover and refrigerate for several hours to allow the flavors to blend. Serve with optional extra dressing. Serves 8 - 10. |
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| Ingredients | | - |  | Dressing |
| - | | 2/3 cup extra virgin olive oil |
| - | | 6 tablespoons fresh lemon juice |
| - | | 1/4 cup red wine vinegar |
| - | | 4 cloves garlic |
| - | | 1 1/4 teaspoons dried oregano |
| - | | 1 teaspoon salt and pepper |
| - | | SALAD |
| - | | 12 ounces spiral pasta, cooked al dente |
| - | | 3 stalks celery, chopped |
| - | | 1 cucumber, peeled, seeded and chopped |
| - | | 1 bunch green onions, chopped |
| - | | 1 green pepper, seeded and chopped (large) |
| - | | 1 1/2 cups fresh parsley, chopped |
| - | | 20 pitted Kalamata olives, cut inch half |
| - | | 6 - 8 pickled pepperoncini , chopped |
| - | | 2 cups grape tomatoes |
| - | | 12 ounces feta cheese, crumbled |
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