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Greek Style Artichoke Pasta Salad

Penne pasta, artichoke hearts, cucumber, kalamata olives, pepeproncinis, red onion, and feta cheese tossed with oil, vinegar, and herbs then served chilled.
Greek Style Artichoke Pasta Salad

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Servings: 4
Total Time: 1 hour 30 minutes
Recipe by: Frankie


8 ounces whole grain penne pasta
14-ounce can artichoke hearts, drained and roughly chopped
1 large cucumber peeled, seeded, and chopped into 1-inch cubes
1/2 cup grape tomatoes, cut in halves
1/2 cup yellow pepper cut in 1 inch slices
1/2 cup red onion julienned thinly
1/2 cup kalamata olives pitted and halved
1/4 cup pepperoncinis sliced
1/4 cup feta cheese crumbled
1 tsp kosher salt
1/4 tsp fresh ground pepper
1/4 tsp dried dill
1/2 tsp dried parsley
1/8 tsp dried oregano
1/4 tsp dried basil
1 TBSP red wine vinegar
2 TBSP olive oil


1. Cook the pasta according to package directions. Drain the pasta and rinse under cold water. Transfer the pasta to a large mixing bowl and set aside.

2. Add the remaining ingredients to the bowl with the pasta and stir until thoroughly combined.

3. Cover and refrigerate for at least 1 hour to allow flavors to meld.

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Greek Style Artichoke Pasta Salad

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