Greekish Pasta Salad

• 1 package 16 Oz Of Dry Pasta Of Your Choice
• 1 whole English Cucumber, Chopped
• 4 whole Small Tomatoes, Chopped
• 1 whole Small Red Onion, Sliced
• 1 bottle 4 Oz Small Capers Drained With Liquid Reserved
• 1 can 8 Oz Burgundy Olives Cut In Half Or Sliced
• 2 jars 6.5 Oz Marinated Artichoke Hearts Drained And Chopped Liquid Reserved
• 1 teaspoon Dry Thyme Crushed
• 1 teaspoon Dried Oregano, Crushed
• Salt And Pepper, to taste
• 1 block 8 Oz Or So Tomato Basil Feta Cheese Crumbled
• 1 bottle 14 Oz Bernstein's Light Cheese Fantastico Dressing

1. Cook pasta according to package directions for al dente. Drain and set aside.
2. Chop up all of the vegetables and add them to a large plastic storage container. Add the capers, olives and artichoke hearts as well as the spices and mix to combine. Toss in crumbled feta and add cooked pasta. Stir to combine. Add between 1/2 and 2/3 bottle of dressing or to taste. If you want you can add a little caper juice and artichoke marinade to taste. Season to taste and serve at room temperature or chilled.

pasta of, cucumber, tomatoes, red onion, capers, olives, hearts, thyme, oregano, salt, tomato basil

Taken from tastykitchen.com/recipes/salads/greekish-pasta-salad/ (may not work)