1 pound pasta — bow-tie or spiral (whatever you prefer, penne pasta works well)
1 pint cherry or grape tomatoes, cut in half
1 or 2 seedless cucumbers depending on the size (do not scoop out the seeds and do not peel)
1 can black olives, cut in half, drained
1 small jar green olives, sliced, drained
1 medium purple onion or Vidalia onion, sliced thin
1/2 bag (16 ounces) shredded parmesan cheese
1 container feta cheese, crumbled
Light Greek salad dressing
3 tablespoons Greek seasoning
Boil pasta until al dente, drain and rinse. Immediately mix the Greek seasonings into the pasta. Refrigerate one hour. Slice all vegetables in another bowl. Mix vegetables into pasta. Add crumbled feta cheese and parmesan cheese. Use half of the bottle of salad dressing. Refrigerate until ready to serve. Mix well prior to serving and enjoy.
Serves 8 to 10 or more.