GREEK PASTA SALAD

1 c (8 oz.) dry orzo (or rotini or farfalle) pasta
4.25 oz can chopped black olives
½ c chopped green olives
8 oz (1 c) crumbled feta cheese
2 c chopped marinated artichoke hearts
½ c chopped red pepper
½ c chopped green pepper
¼ chopped red onion
½ c chopped fresh parsley
½ c olive oil
½ c vinegar
½ t dried basil
1 t dried oregano
½ t garlic powder (1 clove fresh garlic, pressed)
½ t mustard powder
salt and pepper to taste


Cook pasta per package’s instructions. Drain, rinse, and cool in refrigerator for 1 hour. In a large bowl, combine pasta with black and green olives, feta, artichoke hearts, red and green peppers, onion and parsley. In small bowl or bottle, combine oil, vinegar, garlic, herbs and spices, and shake well to mix. Drizzle dressing over pasta mixture and toss to coat completely. Chill for an additional hour before serving. This salad tastes even better after being refrigerated over night. Optional: add 8 oz. pepperoni or salami slices, cut in halves or quarters. Makes six 1½ cup servings.