Easy Mediterranean Pasta Salad

• 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 1/2 ounce) 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

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.

shell pasta, red onion, cucumber, yellow bell pepper, red bell pepper, celery, olive, hearts, vegetable oil, olive oil, red wine vinegar, tomato basil soup, fresh ground black pepper, fresh basil, fresh italian parsley, feta cheese

Taken from www.food.com/recipe/easy-mediterranean-pasta-salad-61954 (may not work)