Portabella, Artichoke, Cherry Tomato Pasta Salad

• 3 Cups of Rotini pasta
• 3 Large Portabella Mushroom Caps
• 1 12oz can artichoke hearts
• 1 Cup cherry tomatoes
• 3/4 C Black Olives
• 1/2 Cup Feta Cheese
• Dressing
• 2 Garlic gloves
• 1 tbsp fresh basil leaves
• 1 tbsp capers
• 1/8 tsp salt
• 1/4Cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/4 Cup Parmesan cheese

1. Bring a pot of water to a boil. Add 1 tbsp of olive oil and pinch of salt. Add rotini and cook until tender, approximately 10 minutes. Drain and rinse with cold water. Place in large bowl and let cool. For portabella mushroom spray cooking sheet with non stick spray. Place mushrooms on cooking sheet and dash with Worchester sauce and a dash of salt and pepper. Broil mushrooms until cooked though and tender, approximately 3-5 minutes per side. Remove from oven and let cool. Slice Mushrooms into 1 inch cubes. Slice cherry tomatoes in half. Toss dressing, mushrooms, tomatoes, olives, artichoke hearts into pasta. Top with feta cheese.
2. For Dressing in a processor finely chop garlic, basil, capers, vinegar and salt. While machine is running slowly add oil. Add cheese and blend well. Season with salt and pepper.

rotini pasta, portabella mushroom, hearts, cherry tomatoes, ube, feta cheese, dressing, garlic, basil, capers, salt, extra virgin olive oil, red wine vinegar, ubc

Taken from www.epicurious.com/recipes/member/views/portabella-artichoke-cherry-tomato-pasta-salad-1209685 (may not work)