Greek Pasta Salad

 

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.