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Artichoke Pasta Salad  

Veg  CD  PIC  ACC  30mins plus chilling



Serves 4  


Recipe tags:  Cold Vegetarian Pasta Salads Vegetables Accompaniment Picnics Eggless


200g/7oz Short-cut Pasta, (bows, spirals etc) 
50g/2oz Black Olives, sliced 
75g/3oz tinned Artichoke Hearts, drained and quartered 
100g/4oz Feta Cheese, cubed 
1 Garlic Clove, crushed 
30ml/1fl.oz. Olive Oil 
1teasp Red Wine Vinegar 
50g/2oz Red Capsicum (sweet pepper), chopped 
Black Pepper 


1. Bring a large saucepan of salted water to the boil, add the pasta and cook for 8 minutes or until just tender.

2. Once cooked, drain in a colander, rinse under cold water then drain well. 

3. Place the drained pasta, olives, artichoke hearts, feta cheese, garlic, olive oil, red wine vinegar, pepper and black pepper to taste in a large mixing bowl and mix well. Cover and refrigerate for at least 1 hour before serving.


Main equipment required to make this Recipe


Large Saucepan


Mixing Bowl




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