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GREEK ISLES SALAD

1/4 cup vegetable oil
2 tablespoons olive oil - extra virgin
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

8 oz. orzo pasta, cooked according to pkg. directions
1 cup thinly sliced red bell pepper
1/2 cup sliced green onions or chopped red onion
1/2 pound Feta Cheese, cubed or to taste
1/2 cup pitted ripe olives, sliced or more
2 tablespoons snipped fresh dill or 1 tsp. dried dill weed
1 large tomato, halved and thinly sliced, optional

In jar with lid, combine dressing ingredients. and mix well. If
refrigerated overnight, of course, it improves the flavor, but I
have used immediately. Cook pasta according to pkg. directions.
Drain and rinse with cold water. Drain well. Shake dressing to
mix well, then pour dressing over pasta. Stir gently to coat pasta.
Add remaining ingredients, mix gently, refrigerate, covered, until
serving time. This always tastes better the second day as the
flavor blend.

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