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.