Greek Pasta Salad with Cucumbers and Artichoke Hearts

INGREDIENTS

1/2 cup

fruity olive oil

1/4 cup

white balsamic vinegar

4 cloves

garlic, minced or pressed

2 tbsp

dry oregano

1 tsp

kosher salt

1 tsp

freshly ground pepper

1 lb

pasta noodles, cooked, drained and cooled

2 15 ounce cans

quartered artichoke hearts in brine, drained

jar roasted red bell peppers slivered or chopped

jar kalamata olives, halved

hot house cucumber, cut into ⅜" slices

1/4

red onion, thinly sliced

1 cup

crumbled feta cheese

1/3 cup

fresh slivered or chopped basil leaves