Created by KittenCal on January 19, 2014
Step 1: Combine all ingredients in a blender; blend for about 20 seconds. Transfer to a glass jar, cover with a lid and refrigerate 24 hours.
Step 2: Cook the pasta until al dente; drain then rinse under very cold water; drain very well. Transfer to a large bowl. Mix in next 6 ingredients (eggs to olives). Pour in dressing; mix very well.
Step 3: Season with salt and lots of pepper and more oregano.
Step 4: Cover and refrigerate for at least six hours, more if better.
Step 5: *BEFORE SERVING*; mix in grape tomato halves, now if you find that the salad is to dry for your taste, mix in some olive oil.
Step 6: Serve and enjoy!