8 oz bowtie pasta (dry)
15 pitted kalamata olives, halved
20 cherry tomatoes, halved
1/2 can quartered artichoke hearts, drained
1/4 cup feta cheese crumbles
1/4 medium red onion, chopped finely
1/3 cup Red Wine Vinegar
2/3 cup Extra Virgin Olive Oil
2 T Greek Seasoning
Begin by making the dressing. Combine Extra Virgin Olive Oil, Red Wine Vinegar, and Greek Seasoning in a tightly sealed jar. Shake well. Set aside.
Cook bowtie pasta until al dente. Drain and rinse with cool water. Combine pasta, olives, tomatoes, red onion, and artichokes in a medium bowl. Toss with 1/2 the dressing mix. Taste and add more to your liking (it should be wet, but not pooling in the bottom). Toss in feta cheese. Chill for about an hour before serving.