INGREDIENTS
1 lb
tri-colored bowtie pasta
1 1/2 cups
chopped marinated artichoke hearts
1 1/2 cups
chopped tomato
1/2 cup
chopped sundried tomatoes
1/2 cup
chopped kalamata olives
1 cup
crumbled feta
2 cups
Greek Freak dressing
1/2 cup
diced red bell peppers
1
bag mini pepperoni or 4 cups diced chicken