Artichoke And Feta Pasta Salad

• 2 1/3 cups (6 ounces) uncooked gluten-free brown rice rotini (corkscrew pasta)
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 1 cup matchstick-cut red bell pepper
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh basil
• 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 3 ounces feta cheese, crumbled

1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold running water until cool. Drain.
2. Combine vinegar and next 4 ingredients in a large bowl. Add pasta, bell pepper, and next 4 ingredients. Toss well. Add cheese; toss gently. Let stand 10 minutes.

brown rice rotini, red wine vinegar, extravirgin olive oil, salt, red pepper, garlic, matchstick, red onion, fresh basil, quartered artichoke hearts, salt, feta cheese

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