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Greek Pasta Salad With Red Wine Vinaigrette Recipe

by CookEatShare Cookbook

Ingredients

1 pound spiral tri-color pasta, undercooked & liquid removed 1 pound feta cheese, crumbled 1-2 bell peppers: green, red, yellow, sliced or possibly minced 1 lg. can sliced black or possibly green olives

1 can marinated artichoke hearts, quartered (use marinade as part of dressing) 1-2 cans anchovies, finely minced (optional) 1 lg. yellow or possibly white onion, minced

Directions

1. Gently fold pasta and cheese with other ingredients in large bowl. Toss with 2 c. red wine vinaigrette dressing. Cover and store in refrigerator. Keeps at least 1 week and is better with time for flavors to blend.

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