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Salad:12 ounces spiral, rotini or shell pasta, cooked al dente2 regular or 4 Roma tomatoes (I actually used grape tomatoes and it worked very well – it looked pretty and there was no cutting involved.)1 cucumber, peeled, seeded and chopped5 green onions, chopped2 small green peppers, chopped1 1/2 cups chopped fresh parsley12 ounces feta cheese, crumbled (about 3 cups)20 Greek olives, pitted Whisk dressing ingredients together and set aside. Combine salad ingredients in serving bowl. Pour dressing over and toss to coat. Cover and refrigerate 2-3 hours to allow flavors to blend. Serves 8-10Julie Weisman is an indispensable member of the ShalomBoston.com staff. She also happens to be a great cook and has contributed many popular recipes to the ShalomBoston.com Food Page. To see all our recipes, go to http://www.shalomboston.com/recipefile.php.
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