You may also like
Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 8 ounce pasta uncooked
- 1/2 cup sundried tomatoes chopped drained oil-packed, halves
- 3 tablespoons red onion chopped
- 3 tablespoons kalamata olives chopped
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon salt
- 6 ounces artichoke hearts marinated, undrained
- 1/4 cup sweet red bell peppers, roasted sliced
- 3 tablespoons parsley leaves freshly chopped
- 3/4 cup feta cheese crumbled and divided
Method
- Cook the pasta according to package directions, omitting salt and fat.
- Drain; rinse with cold water.
- Combine pasta, and next 5 ingredients (through salt) in a large bowl.
- Drain artichokes, reserving marinade.
- Coarsely chop artichokes, and add artichokes, roasted pepper and reserved marinade, and 1/2 cup feta cheese to pasta mixture, tossing gently to coat.
- Sprinkle each serving with remaining feta cheese and parsley.
- Chill in the refrigerator until ready to use.
- Serve chilled or at room temperature.
