• 1-1/3 cups medium pasta shells, cooked
• 1/3 cup parsley, chopped
• 1/3 cup Kalamata or Greek olives
• 2 Tbs. plus 2 tsp. grated Parmesan cheese
• 1/3 cup Italian dressing, or Greek dressing
• 1/3 cup mayonnaise, or salad dressing
• 1 tsp. dried oregano leaves
• 1/2 tsp. black pepper
• 2/3 cup feta cheese, crumbled
• 3/4 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.

Per serving: calories 510, fat 32.5g, 57% calories from fat, cholesterol 36mg, protein 12.1g, carbohydrates 43.5g, fiber 2.2g, sugar 5.2g, sodium 602mg, diet points 13.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 2.6, Lean meat: 0.7, Fat: 6.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Beaujolais, Fumé Blanc, or Chianti.