Greek Ravioli Salad

2 – 9 oz. packages Putney Pasta Spinach & Feta Ravioli
1 green pepper, julienned
2 baskets cherry tomatoes
1 – 8 oz. can Greek olives, drained & rinsed
1 cup sliced onions
½ lb. Feta cheese, cubed

Dressing:
1 1/3 cups olive oil
6 Tbsp. red wine vinegar
1 Tbsp. dried basil
¼ tsp. dried oregano
4 Tbsp. chopped scallions
4 Tbsp. grated Parmesan cheese
salt and pepper to taste

Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine with remaining ingredients in a large bowl and gently toss with the dressing. Chill. Serves 6-8.