My Big Fat Greek Pasta Salad - cooking recipe

Ingredients

1 lb bow tie pasta (or whatever shape you desire)
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 pint cherry tomatoes or 1 pint grape tomatoes, halved
1/2 cup crumbled feta cheese
16 ounces greek vinaigrette (sis uses Kraft)
1/2 cup sliced olive (Kalamata or black)

Preparation

Cook pasta until al-dente. Drain.
Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.