Mediterranean Pasta Salad
1 pound pasta, cooked (I used farfalle)
1 jar oil packed sun-dried tomatoes (8.5 oz), chopped
2 jars pitted Kalamata Olives (12 oz), chopped
1 jar marinated artichokes (12 oz), chopped
1 1/2 cups arugula, chopped
1 cup fresh basil, chopped
4 cloves garlic, chopped
4 tablespoons fresh oregano, chopped
4 tablespoons fresh thyme, chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
Put all the ingredients into a bowl large enough to hold all the ingredients.
Mix to combine. Make sure the liquid is evenly coating the pasta.
Sprinkle the feta cheese over the pasta.
Serve at room temperature or slightly chilled.
I totally forgot the feta for the photos. The cheese completes the dish and merges those Mediterranean flavors. You can eat this cold or hot. Tastes great either way.