greek pasta salad


 

Angela



3 cups uncooked tricolored rotini pasta (9 oz)
1 large green bell pepper, cut into strips
1 large orange or yellow bell pepper, cut into strips
1 can (14 oz) Progresso® artichoke hearts, drained, cut into quarters
1 package (4 oz) crumbled feta cheese (1 cup)
2/3 cup pitted kalamata olives
1/2 cup oil-packed sun-dried tomatoes, drained, chopped
1 cup Greek vinaigrette or Italian dressing
1/4 teaspoon coarsely ground pepper

Chopped fresh parsley, if desired
1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. In very large (4-quart) bowl, mix remaining ingredients except parsley. Add pasta; toss. Sprinkle with parsley..