Mediterranean Pasta Salad
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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.