Pasta Salad A La Greque

• 2 c. canned (not marinated) artichoke hearts (the smallest you can find)
• 1 c. plus 2 Tbsp. homemade vinaigrette (recipe in book)
• 1/2 Tbsp. dried oregano or 1/2 c. fresh oregano leaves, washed and dried
• 1/2 tsp. dried basil or 1/2 c. fresh basil, washed and dried
• 1 clove garlic, peeled
• 1/2 lb. rotini or mixture of rotini and rigatoni
• 3/4 c. Kalamata olives, well drained (but not pitted)
• 1/2 lb. Feta cheese, coarsely crumbled into pieces no smaller than 1/4-inch
• 2 small yellow summer squash, cut into 1/2-inch cubes
• 2 small zucchini, cut into 1/2-inch cubes
• 1 c. fresh parsley, finely chopped
• salt and freshly cracked pepper to taste
• 1 1/2 c. cherry tomatoes, halved
• 1/2 large red onion, thinly sliced into rings

1. Thoroughly rinse the artichoke hearts and let drain at least 15 minutes.
2. Place dressing, herbs and garlic in the bowl of a food processor equipped with a steel blade and process until herbs and garlic are finely chopped.
3. (Optional:
4. Herbs and garlic can be finely chopped by hand and whisked into dressing.)
5. Pour dressing into a large bowl.
6. Add the drained artichokes and let marinate for at least an hour, or overnight.

hearts, vinaigrette, oregano, basil, clove garlic, rotini, olives, feta cheese, summer, zucchini, fresh parsley, salt, cherry tomatoes, red onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903248 (may not work)