Mediterranean Pasta Salad

This salad has a lot of possibilities. A lot of recipes add cucumber and tomatoes probably mimicing the ingredients of Greek Country Salad or Middle Eastern Vegetable Salad, both of which are traditional to the region but do not use pasta in them.

Instead of the feta cheese and black olives, try mozzarella cheese with chopped fresh tomatoes and basil. Other great add-ins: sun-dried tomatoes, capers, lightly steamed asparagus, fresh parsley, chick peas, and endless other possibilities. I also saw a recipe that added radicchio.

1 lb. tri-colored spiral pasta, cooked al dente, run cold water over it to stop the cooking process
1 sweet red pepper, sliced very thin (or roasted red peppers)
1 stalk celery, chopped fine
1 green onion, sliced thin (or substitute red onion)
1/3 to 1/2 can black olives
1 small jar pickled artichoke hearts w/ a little of the marinade juice
pimiento (optional)
1/2 lb. feta cheese, crumbled (added last)

Dressing
3/4 cup olive oil
1/2 cup red wine vinegar
fresh parsley
fresh rosemary, basil or oregano (use herbs that you like)

In a large bowl, combine the cooked pasta, the vegetables, and olives. Whisk together the vinegar, oil and herbs; toss with the salad ingredients. Lightly mix in the feta cheese. Refrigerate until well chilled and the flavors have melded.