Easy Mediterranean Pasta Salad

This is great for any picnic, potluck or barbecue. You can make the dressing up to 3 days before and put the salad together the day before you intend to serve it. Add chicken, steak, lamb or seafood for a whole meal salad! Prep time includes minimum refrigeration

• Ready In: 6 hrs
• Serves: 8

Ingredients

• 1  lb shell pasta, cooked al dente, drained well, and tossed with 2 tbs olive oil
• 1⁄2 cup red onion, chopped
• 1  cup cucumber, chopped
• 1  medium yellow bell pepper, seeded and chopped
• 1  medium red bell pepper, seeded and chopped
• 1⁄2 cup celery, chopped
• 1  cup  pitted kalamata olive, chopped
• 1 (4 ounce) jar  marinated artichoke hearts, drained and cut into quarters
• 1⁄2 cup  vegetable oil
• 1⁄2 cup olive oil
• 1⁄3 cup red wine vinegar
• 1 (1 1/2ounce) envelope  tomato basil soup mix
• 1  teaspoon fresh ground black pepper
• 2  tablespoons fresh basil, chopped
• 2  tablespoons fresh Italian parsley, chopped
• 1  cup  crumbled feta cheese

Directions

1. In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.
2. Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended.
3. Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.
4. When ready to serve, toss the salad with the remaining dressing.