Mediterranean Pasta Salad

Just in time for last minute BBQ's, this recipe is easy and simply delicious!

• Ready In: 30 mins
• Serves: 8
• Yields: 1 dish

Ingredients

• 8  ounces  whole grain penne pasta
• 1⁄4 medium red onion, cut in strips
• 1⁄2 medium fennel bulb, trimmed and cored cut in strips
• 1 (15 ounce) can chickpeas, rinsed and drained
• 4  ea.  roasted sweet red peppers, chopped
• 1 (6 ounce) can artichoke hearts, rinsed, drained and quartered, if whole
• 1  tablespoon flat leaf parsley (chopped)
• 1 (6 ounce) can  sliced black olives
• 1 (8 ounce) bottle  Italian dressing
• 4  ounces  crumbled mediterranean feta, from alouette (one 4-ounce package)

Directions

1. Cook the pasta according to the directions and rinse with cold water, set aside.
2. Prepare all the vegetables and mix in a large stainless steel or glass bowl with the chic peas and chopped parsley.
3. Fold in the cooked pasta and Italian dressing.
4. Gently mix in the crumbled feta cheese.
5. Cover and chill in refrigerator.
6. Serve as a side dish or as a sumer salad.