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Artichoke Pasta Salad Veg CD PIC ACC 30mins plus chilling
Serves 4 Cold Vegetarian Pasta Salads Vegetables Accompaniment Picnics Eggless
Ingredients 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
Instructions
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.
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