Total Time
30mins
Prep 30 mins
Cook 0 mins

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 Nutrition

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.