Greek Pasta Salad

25 Jan

1 12 oz package rainbow spiral noodles
1/2 cup red onion, slivered
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 whole large cucumber, peeled, sliced, and the slices cut into quarters
12 jumbo black olives, sliced (or use kalamata olives)
1 5 oz can artichoke hearts, drained (optional)
1 large firm tomato, diced
1 cup Feta cheese, crumbled
3 tbsp extra light olive oil
3 tbsp red wine vinegar
3 tbsp water
1 1/2 tsp garlic powder
salt and pepper to taste

Boil noodles according to directions. Drain and rinse with cold water. Put noodles in a large bowl and combine with remaining ingredients. Mix well. Chill pasta salad for at least an hour in the fridge before eating. Since I’m the only one in the family who likes Feta, I leave that out and just top my own serving with it. Enjoy!

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