Artichoke-Pepperoncini Pasta Salad

• 1 cup uncooked whole wheat rotini (about 4 ounces)
• 2 cups grape or cherry tomatoes, halved
• 1 (14.5-ounce) can artichoke hearts, drained and coarsely chopped
• 12 kalamata olives, pitted and chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 1/4 cup pepperoncini peppers
• 1 tablespoon dried basil
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1 1/2 teaspoons dried oregano
• 1 garlic clove, minced
• 1/4 teaspoon salt

1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, combine tomatoes and next 11 ingredients in a large bowl. Set aside.
3. Drain pasta and rinse with cold water; drain. Add pasta to salad mixture. Toss gently to coat. Let stand 10 minutes.

whole wheat rotini, grape, hearts, olives, parsley, red onion, pepperoncini peppers, basil, cider vinegar, olive oil, oregano, garlic, salt

Taken from www.myrecipes.com/recipe/artichoke-pepperoncini-pasta-salad (may not work)