Tricolor Pasta Salad

• 1 (12 ounce) package tri-colored pasta (spirals work well)
• 1/4 cup olive oil
• 1/2 cup red wine vinegar
• 6 ounces feta cheese
• 6 ounces dried tomatoes
• 1 pint Greek olive (or mixed)
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 8 ounces marinated artichoke hearts (not canned)
• 1 teaspoon italian seasoning

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.

pasta, olive oil, red wine vinegar, feta cheese, tomatoes, olive, red bell pepper, green bell pepper, yellow bell pepper, hearts, italian seasoning

Taken from www.food.com/recipe/tricolor-pasta-salad-240045 (may not work)