1 lb. pasta, cooked according to pkg. directions & drained
8 oz. feta cheese
1 (3-4 oz.) can black olives, sliced
2 pt. cherry tomatoes cut in half
2 green bell peppers cut into strips
2 red bell peppers cut into strips
1 ½ small cucumbers, sliced
1 (14 oz.) can artichoke hearts, quartered
1 lb. salami, diced
½ red onion, sliced
12 pitted Greek olives
1-2 small zucchinis, sliced 

Dressing:
1 cup olive oil
1/3 cup red wine herbal vinegar
2-3 cloves garlic, minced
1 ½ tsp. fresh or ¾ tsp. dried oregano
¾ tsp. salt 

Blend dressing ingredients.  Chill.  Mix together pasta and all remaining ingredients.  Add chilled dressing and chill until serving time.

Serves 10

Taken from Thyme for Herbs, by the Tulsa Herb Society; Morris Press 1998