greek pasta salad.

8 oz whole wheat pasta (I used Farfalle)

1/2 c. sun dried tomatoes, chopped

1/2 c. olives, chopped (suggested: Kalmatta)

1/2 c. artichokes hearts, chopped

1/4 c. capers

3 to 4 oz feta

1/4 c. olive oil

1 clove garlic, minced

2 T red wine vinegar

1/2 t. oregano

1/2 t. basil

salt and pepper, to taste

fresh chopped parsley, optional garnish

Cook pasta according to package directions.  Drain.  Chop sun dried tomatoes, olives and artichoke hearts.  To the drained pasta, add chopped veggies, capers and feta. 

In a bowl, combine olive oil, minced garlic, red wine vinegar, oregano and basil.  Toss pasta, veggies and feta in olive oil/ vinegar mix.  Add salt and pepper to taste.  Top with fresh chopped parsley, if desired.  Refrigerate pasta for a few hours to let flavors meld together.

xx.

val