Mediterranean Pasta Salad

Mediterranean Pasta Salad

Directions:

Ingredients:

1. Fill a large pot with lightly salted water and

• 2 cups penne pasta

bring to a rolling boil over high heat. Once the

• 10 cherry tomatoes, halved

water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring

• 1 small red onion, chopped

occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.

• 1 green bell pepper,

chopped

Rinse with cold water and drain well in a colander

• 1 red bell pepper, chopped

set in the sink.

• ½ can of drained artichokes,

2. Combine pasta, tomatoes, onion, green and red

chopped

peppers, artichokes, cucumber, black olives and feta cheese and toss with the vinaigrette until

• ½ cucumber, sliced

coated well. Cover and chill for 3 hours before

• ½ cup sliced black olives

serving.

(Kalamata olives preferred) • ½ cup crumbled feta cheese • Chef Bricker’s Brick House

Vinaigrette: Creamy Garlic Herb or Classic Sweet Dijon