INGREDIENTS
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16 ounces tri-color rotini pasta
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1 (12-ounce) jar quartered artichoke hearts
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1 (6-ounce) can black olives
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1 pint cherry tomatoes
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4 ounces crumbled feta cheese
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1 (14- to 16-ounce) bottle Greek salad dressing
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1/4 teaspoon garlic powder
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1/4 teaspoon black pepper
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1/2 teaspoon oregano