This recipe is enough to feed a large crowd, such as a pot luck at church.  I will follow this recipe with 2 more recipes for the left overs.

• 1 large box of elbow macaroni, the 16 serving size
• 1 pkg – 6 oz. of the garlic & herb flavor feta cheese
• 1/2 olive oil
• 1/2 cup red wine vinegar
• 1/4 Italian Seasoning
• 3-4 tbsp of garlic powder
• 1 small can of mushroom stems/pieces
• 1 can of Italian diced tomatoes
• 1/2 a medium onion diced, cooked with the pasta

Cook the macaroni as directed on the package and cook the onion with the noodles, drain and rinse with cold water to keep from sticking and to cool down for the salad fixings.

Place noodles in a large bowl for mixing and/or serving, this fills a 32 cup/7.8 L Tupperware bowl.  Add all ingredients above, crumbling the feta cheese into small/fine pieces, if you bought the block. (tip: buying the block of feta goes alot further than the already crumbled and is a better buy for your money.)

Stir well and serve chilled or it can be heated for a warm side dish.

The Left Overs:

• Dressed up semi Greek pasta salad
• Elbow Noodle spaghetti