Ingredients
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
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In very large (4-quart) bowl, mix remaining ingredients except parsley. Add pasta; toss. Sprinkle with parsley.
