IN THE PASTA SALAD --
Pasta (we used one packet of fusilli pasta),
8 ounces of Feta Cheese,
1 head of Broccoli,
1 can of Artichoke Hearts,
1/2 of a Red Bell Pepper,
1/2 of a Red Onion,
1 can of sliced Black Olives,
Mediterranean spice mix (you can season with your favorite spice mix),
IN THE DRESSING --
1 packet of Good Seasons Zesty Italian salad dressing mix,
1/4 cup of Red Wine Vinegar,
Vegetable Oil (we used Grapeseed Oil),
2 tablespoons of Mayo,
Boil a large pot of water. Add salt. Add 1 packet of pasta. (Follow the instructions on your pasta to determine how long it should cook. Ours took about 9 minutes).
MEANWHILE: Slice half a red bell pepper and half a red onion. Drain 1 can of artichoke hearts and slice in half. Drain 1 can of sliced black olives.
Chop up 1 head of broccoli. Add broccoli to pot of boiling water THREE minutes before the pasta is finished cooking (this eliminates the need to cook the broccoli in a separate pot!).
Drain pasta/broccoli. Wash with cold water. Transfer to a bowl and allow time to cool.
Add chopped ingredients to the pasta.
TO MAKE THE DRESSING: Add 1/4 cup of red wine vinegar and 3 tablespoons of water. Add 1 packet of Good Seasons Zesty Italian salad dressing mix. Whisk. Add 1/2 cup of vegetable oil.
OPTIONAL: For extra creaminess, add 2 tablespoons of mayo.
Pour dressing over pasta salad. Season with Mediterranean spice mix, salt, & pepper (to taste).
Crumble feta cheese (about 8 ounces) over the pasta salad and toss ingredients together.