AEGEAN SALAD

FOR THE SALAD:
2 cups medium pasta shells, cooked
1/2 cup chopped celery
1/2 cup Kalamata or Greek olives
1/4 cup grated Parmesan cheese
FOR THE DRESSING:
1/2 cup Italian dressing or Greek dressing
1/2 cup mayonnaise or salad dressing
1 1/2 tsp. dried oregano leaves
3/4 tsp. black pepper
TO SERVE:
1 cup crumbled feta cheese
1 tomato, chopped

In large bowl, combine cooked pasta, celery, olives and Parmesan cheese.

In small bowl, combine dressing, mayonnaise, oregano, and black pepper; toss with pasta mixture. Cover and refrigerate 1-2 hours.

Before serving, fold in feta cheese and chopped tomato.

Servings: 6