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Ingredients
  • 16 ounces tricolor rotini pasta (or any pasta of your choice)
  • 1.5 cups Kalamata olives, pitted
  • 7 ounces feta cheese, crumbled
  • 1 tablespoon dried Greek oregano
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 small red onions, thinly sliced
  • 2 sweet bell peppers, chopped (any color you like)
  • 2 cups cherry tomatoes, halved
  • 1 cup extra-virgin olive oil
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