INGREDIENTS
1 14.5 ounce can
Artichoke hearts
1/4 cup
Basil, fresh
1/4 cup
Red onion
1/3 cup
Sun-dried tomatoes
1/4 cup
Balsamic vinegar
3/4 cup
Black or kalamata olives
2 tsp
Dijon mustard
1 lb
Tricolor pasta
1/2 tsp
Black pepper, freshly ground
1/2 tsp
Salt
2 tsp
Saute spice
1/2 cup
Olive oil, extra-virgin
4 oz
Feta cheese
1/2 cup
Parmesan cheese
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried