Mediterranean Pasta Salad


serves 4

  • 1 lb. farfalle pasta
  • 1/4 cup pesto
  • 1/4 cup chopped sun-dried tomatoes
  • 1 12 oz. jar marinated artichokes, roughly chopped
  • 1/2 medium red onion, roughly chopped
  • 1/3 cup chopped kalamata olives
  • 1/3 cup crumbled feta cheese
  • 1/4 cup red wine vinegar
  • salt & pepper to taste

Cook pasta according to directions. Rinse in cold water and set aside.  In a large bowl, toss pasta with pesto to coat evenly. Stir in sun-dried tomatoes, artichokes, olives, and feta. Stir in red wine vinegar and season with salt & pepper to taste. Cover and place in the refrigerator for at least 2 hours before serving, to let the flavors develop.