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Greek Pasta Salad

1 box of thin spaghetti (break in half before you dump in water) drain and set aside

chop bunch green onions

1 small can of chopped black olives

1 crumbled feta 

pimentos (optional)

Add above ingredients in large bowl

Sauce:

In a small container with a tight lid add the following:

1/2 C olive oil

3Tbs lemon juice

3Tbs mayo

3Tbs Cavendar's Greek Seasoning (do not get sodium free)

Shake container with above ingredients together then pour over pasta.

Fill the plastic container with Red Wine Vinegar (about half way) and shake again then pouring the remains in the pasta (this simply adds a little more moisture without the heaviness of more oil).  

Chill in fridge for at least 2 hours or 15 minutes in freezer (if you are running late!).