Marlene's Mediterranean Salad

---

3 bags corkscrew pasta (plain or colored) 1 lb. bags ea.

10 assorted bell peppers, green, orange, yellow, red, diced

2 bunches of celery chopped,

2 cans of sliced black olives

2 containers feta cheese, approx. 1 lb. each. (marg. size containers)

1 large bottle Italian Dressing.

---

Cook the pasta until just cooked, drain and rinse with cold water. Except for the olives and

cheese, combine everything else gently, mixing in the dressing. Store over night.

A couple of hours before serving mix in the olives and crumbled feta cheese.

This easy recipe was served as part of a wedding buffet for 120 people and

was well liked. Makes 2 large bowls.

---