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Easy Mediterranean Pasta Salad

1 lb shell pasta, cooked al dente, drained well, and tossed with 2 tbs olive oil
12 cup red onion, chopped
1 cup cucumber, chopped
1 medium yellow bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
12 cup celery, chopped
1 cup pitted kalamata olive, chopped
1 (4 ounce) jar marinated artichoke hearts, drained and cut into quarters
12 cup vegetable oil
12 cup olive oil
13 cup red wine vinegar
1 (1 1/2 ounce) envelope tomato basil soup mix
1 teaspoon fresh ground black pepper
2 tablespoons fresh basil, chopped
2 tablespoons fresh Italian parsley, chopped
1 cup crumbled feta cheese


In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts. Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended. Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours. When ready to serve, toss the salad with the remaining dressing.

Source: www.food.com