Artichokes, Roasted Pepper, Sun-dried Tomato and Feta Pasta Salad

• 3 tablespoons olive oil
• 14 ounces spaghetti sauce 1 can
• 8 ounces artichoke hearts mariated with 2 tablespoons juice
• 1/4 cup black olives pitted and sliced
• 1/2 cup sundried tomatoes oil-packed, drained and chopped
• 1/2 cup sweet red bell peppers, roasted sliced
• 12 ounces pasta, linguine whole wheat
• 6 ounces feta cheese crumbled, 1 cup
• 1/2 cup basil freshly chopped

1. Cook pasta in large pot of boiling salted water according to the package, rinse under cold water and drain well, set aside.
2. Heat the sauce in a large saucepan until it's cooked through and hot.
3. Add the cooked pasta into the saucepan along with the heated sauce.
4. Toss until well coated.
5. Stir in artichokes, sun-dried tomatoes, roasted pepper bells, olives, 3/4 cup cheese and 1/2 cup basil.
6. Transfer pasta to a large serving bowl or divide among the individual serving bowls.
7. Sprinkle with the remaining cheese and 1/4 cup basil just before serving.

olive oil, juice, black olives, tomatoes oil, sweet red bell peppers, pasta, feta cheese, basil freshly

Taken from recipeland.com/recipe/v/artichokes-roasted-pepper-sun-d-52252 (may not work)