This is a super easy, yet yummy cold pasta salad. It's great as a side-dish or for a potluck and best when made a day ahead, although not a must so long as you give it some time in the refrigerator for the flavors to absorb. Measurements are approximate and can be experimented with...you really can't mess this one up!

Ingredients

8 serv.

bow tie pasta, cooked according to package directions↗1 lb
olives↗1
3 7/8 ounce, drained and sliced
marinated artichoke hearts1 cup
diced
julienne cut sun-dried tomato, chopped1⁄2 cup
feta cheese↗1⁄2 cup
crumbled
bernstein's Italian dressing (cheese and garlic)14 ounces

Step-by-step instructions

1
Cook pasta according to package directions, drain and rinse with cold water.
2
Add olives, artichoke hearts, sun dried tomatoes and feta cheese.
3
Pour dressing over mixture, toss well and refrigerate.
4
You may use more dressing after chilling for a bit, if needed.
5
(cooking time is chilling time, and is better if chilled over night).

Source: food.com

Original recipe ↗

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