Pasta Salad

I can't even remember why, but an occasion came up, and I wanted to bring pasta salad. I'm not a huge fan of dill, but thought I'd try this recipe from Perfect Party Food (a great resource to have around the kitchen) -- and it was delicious.

Dilly Pasta Salad with Feta, Peppers and Olives

Dressing
1 1/2 c. olive oil
2/3 c. white wine vinegar
4 cloves garlic, minced
2 T. dillweed
1 t. sugar
1 1/2 t. salt
1 t. ground black pepper

Salad
1 lb. shell pasta
2 T. olive oil
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
1 cucumber 1/2 inch dice
1 c. Kalamata olives, pitted and sliced
1/2 c. finely chopped onion
1 1/2 c. crumbled feta (preferably flavored)

Combine the dressing
Assemble the salad and pour 1/2 c. of dressing over it to coat
Cover and refrigerate for at least 4 hours
30 minutes before serving, toss with additional dressing.