My Big Fat Greek Pasta 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 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. 1

   Cook pasta until al-dente. Drain.

2. 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. 3

   Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.