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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A zingy variation on pasta salad, in a Mediterranean style. I designed it one day when I wanted to bring something different to a picnic and found tricolored pasta in the pasta aisle. Ingredients:
1 (12 ounce) package tri-colored pasta (spirals work well) |
1/4 cup olive oil |
1/2 cup red wine vinegar |
6 ounces feta cheese |
6 ounces dried tomatoes |
1 pint greek olive (or mixed) |
1 red bell pepper |
1 green bell pepper |
1 yellow bell pepper |
8 ounces marinated artichoke hearts (not canned) |
1 teaspoon italian seasoning |
Directions:
1. Boil water for pasta.
2. While waiting for water to boil, cut dried tomatoes into strips (scissors work well).
3. Cook pasta according to instructions (al dente).
4. Add tomates to freshly drained pasta.
5. Slice peppers and artichoke hearts, add to mixture.
6. Crumble feta, add to mixture.
7. Add olives and seasoning (to taste).
8. Sprinkle liberally with vinegar, some will be absorbed.
9. Sprinkle with olive oil.
10. Mix well.
11. Refrigerate overnight for best flavor.
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