12 oz. rainbow twirl pasta

1 c feta cheese, crumbled

½ c black olives coarsely chopped

¾ c radishes, sliced

¼ c green onions, sliced

1 small cucumber, sliced thin

½ c olive oil

2 Tbsp lemon juice

2 Tbsp fresh parsley, chopped

1 clove garlic, minced

1 tsp oregano

Cook pasta in 4 quarts boiling water for 7-9 minutes, drain. Toss hot pasta with cheese and vegetables. Combine remaining ingredients, toss with mixture.

Chill 1-2 hours.