Easy Mediterranean Pasta Salad

• 8 ounces pasta prefer whole wheat, any kind
• 1 tablespoon olive oil, extra-virgin
• 2 each sweet red bell peppers, roasted slice into strips
• 1/2 cup artichoke hearts marinated, sliced, plus 2 tablespoon marinate juice from the jar
• 1/4 cup sundried tomatoes oil-packed and sliced
• 1/4 cup kalamata olives cured, pitted and sliced
• 1/2 each red onion thinly sliced
• 1/2 cup chickpeas (garbanzo beans) canned or cooked, rinsed and drained
• 1/2 cup feta cheese crumbled
• 2 tablespoons parsley leaves freshly and finely chopped

1. Bring a large pot of salted water to a boil, and cook pasta according to the package.
2. Drain well and toss with 1 tablespoon of olive oil.
3. Set aside.
4. Meanwhile add all the other ingredients into a large mixing bowl.
5. Toss until well combined.
6. Stir in cooked pasta, and toss until well coated.
7. Serve or refrigerate until ready to use.
8. The salad can be made 1 day ahead, and keep it in the frige.

pasta, olive oil, sweet red bell peppers, hearts, tomatoes oil, kalamata olives cured, red onion, chickpeas, feta cheese, parsley

Taken from recipeland.com/recipe/v/easy-mediterranean-pasta-salad-53294 (may not work)