Black olives, artichokes, feta cheese, and pasta are all tossed with red wine vinegar, olive oil, and diced bell pepper to make this hearty, robust salad.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
365 Calories
Recipe Instructions
Step 1
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Step 2
In a large bowl, combine the pasta, olives, artichoke hearts, feta cheese, garlic, olive oil, red wine vinegar, bell pepper and black pepper to taste. Toss together and refrigerate 1-4 hours before serving.
Ingredients
3 cloves garlic, minced
ground black pepper to taste
4 tablespoons olive oil
½ cup red bell pepper, diced
1 tablespoon red wine vinegar
1 (16 ounce) package dry rainbow radiatore pasta
1 cup sliced black olives
1 (6.5 ounce) jar artichoke hearts, drained and quartered
