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Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain and set aside.
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While pasta is cooking, chop vegetables: cucumber, peppers, celery, onion, cherry tomatoes and set aside.
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Chop olives and set aside.
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In large mixing bowl, add pasta and all the chopped vegetables. Add feta cheese to mixture.
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Pour prepared dressing (see below) over top and gently incorporate all the ingredients together.
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Refrigerate until ready to serve.
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To Make Dressing:
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Measure 1/2 cup of red wine vinegar in a bowl. Add crushed garlic, oregano, salt and pepper. Whisk to incorporate.
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Once incorporated, gradually whisk in olive oil and blend well.
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Refrigerate for 2 hours before serving.