Ingredients
2-3/4 cups uncooked medium shell pasta1 cup halved cherry tomatoes1 cup sliced green pepper1 cup shredded cheddar cheese1/2 cup chopped green onions1/2 cup sliced ripe olivesDRESSING:1/4 cup olive oil2 tablespoons lemon juice2 tablespoons white wine vinegar1 teaspoon dill weed1 teaspoon dried oregano1 teaspoon salt1/8 teaspoon pepper
Preparation
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Add tomatoes, green pepper, cheese, onions and olives.
In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate until serving.
