Fay B. Futch
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 12 oz package Rotini® pasta
• 7 oz bottle olives
• 8 oz Feta cheese
• 1 tomato
• 1 green bell pepper
• 1/2 large onion
• 8 oz fresh mushrooms
• 1 Tbsp olive oil
• 1 Tbsp medium wine vinegar
• Oregano to taste
• Basil to taste
• Pepper to taste
• Garlic powder to taste

Boil pasta and drain. Chop onion, tomato, bell pepper, sliced mushrooms, and olives. Add oregano, basil, black pepper, and garlic powder. Stir in cool pasta, chopped cheese, tomatoes, olive oil, and wine vinegar. Refrigerate for flavors to mix.

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