Ingredients
1 16oz box ruffled pasta
3/4 cup+ olive oil
2/3 cup red wine vinegar
2 tablespoons fresh or dried Italian herbs
1/3 cup capers
1/2 pepper each of red, green and yellow bell peppers
1 cup small black olives
12oz jar marinated artichoke hearts
1 pound Feta cheese, crumbled
Preparation
Boil pasta al dente. While pasta is cooking, combine olive oil, red wine vinegar, herbs and capers as a vinaigrette and set aside. Chop bell peppers, cut olives into halves and coarsely chop artichoke hearts. Rinse cooked pasta in cold water and drain well. Toss all ingredients together with pasta and vinaigrette in a large bowl. Chill before serving.
