Natalie's verdict: I really liked this but my kids didn't. I changed the recipe to reflect the way I made it. If you want the original, click on the link. This originally didn't have chicken, which is why I also labeled it vegetarian.

from here
Ingredients:
1 lb box medium shells or bow tie pasta
3/4 container of feta cheese (8oz container)
1 cup chopped sun dried tomatoes
1 bunch green onions
1 bottle Marie’s Poppy Seed dressing (or any higher quality poppy seed dressing)
1/4 cup chopped fresh basil (When I have to I used dried, like in these pictures)
1 cup pine nuts toasted
2 or 3 chicken breasts, marinated in Greek Vinaigrette.
Directions:
Grill chicken and then shred.
Cook pasta to desired tenderness but not too soft.
When partially cooled, pour one bottle of dressing over shells and stir in.
Most important step: Chill in refrigerator (I chill for at least 2 hours and sometimes overnight).
Drain oil from the sun dried tomatoes if they were oil packed and chop into small pieces
Put all together, chopped green onion, chopped basil, feta cheese, pine nuts.
Mix the above into the noodles.
Add more dressing for desired taste and moisture.