My Big Fat Greek Pasta Salad

This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 1 salad

Ingredients

• 1  lb bow tie pasta (or whatever shape you desire)
• 1⁄2 cup red onion, chopped
• 1⁄2 cup green bell pepper, chopped
• 1⁄2 cup red bell pepper, chopped
• 1  pint cherry tomatoes or 1  pint grape tomatoes, halved
• 1⁄2 cup  crumbled feta cheese
• 16  ounces  greek  vinaigrette (sis uses Kraft)
• 1⁄2 cup  sliced  olive (Kalamata or black)

Directions

1. Cook pasta until al-dente. Drain.
2. Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
3. Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.