INGREDIENTS
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2 1/2 cups of dry rotini pasta
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Dressing:
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1 0.7 oz. packet Italian salad dressing mix [I used Good Seasons]
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1/3 cup red wine vinegar
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1/3 cup vegetable oil
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1 Tbsp dried parsley flakes
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2 tsp sugar
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1 tsp garlic powder
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1 tsp dried oregano
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salt and black pepper to taste
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Salad:
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1 [6.5 oz] jar marinated artichoke hearts, drained & roughly chopped
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4 oz crumbled feta cheese
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1/2 cup diced red onion
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1/2 cup diced yellow pepper
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1/2 cup sliced kalamata olives
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1/2 cup sun dried tomatoes
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2 thinly sliced green onions