Easy Mediterranean Pasta Salad

Ingredients

• 1 lb shell pasta, cooked al dente, drained well, and tossed with 2 tbs olive oil
• 1/2 cup red onion, chopped
• 1 cup cucumber, chopped
• 1 medium yellow bell pepper, seeded and chopped
• 1 medium red bell pepper, seeded and chopped
• 1/2 cup celery, chopped
• 1 cup pitted kalamata olive, chopped

• 1 (4 ounce) jar marinated artichoke hearts, drained and cut into quarters
• 1/2 cup vegetable oil
• 1/2 cup olive oil
• 1/3 cup red wine vinegar

• 1 (1 1/2 ounce) envelope tomato basil soup mix
• 1 teaspoon fresh ground black pepper
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh Italian parsley, chopped
• 1 cup crumbled feta cheese

Directions

1. 1

   In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.

2. 2

   Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended.

3. 3

   Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.

4. 4

   When ready to serve, toss the salad with the remaining dressing.