INGREDIENTS
13 1/2 oz
Artichoke hearts, canned
1 pint
Cherry tomatoes
1
Cucumber, large
2 tsp
Garlic
2 tsp
Oregano, dried
1
Red onion, small
3 3/4 oz
Black olives, canned
1 tsp
Dijon mustard
16 oz
Pasta
1/2 tsp
Pepper
1/2 tsp
Salt
1/3 cup
Olive oil, extra virgin
1/4 cup
Red wine vinegar
1
block Feta