1 jar (12 oz) quartered artichoke hearts, drained and rinsed
1 can (6 oz) black olives, drained
1 pint cherry tomatoes, halved
4 oz crumbled Feta cheese
1 bottle (14–16 oz) Greek salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon oregano
Boil rotini pasta according to the package directions, and then drain and rinse under cold water. Place drained pasta in a 4-qt Temp-tations® bowl or dish and cover with remaining ingredients.
Toss all ingredients until well combined, cover, and refrigerate for at least 2 hours to marinate before serving, although 4–6 hours is best. Stir well and serve sprinkled with additional oregano or a sprig of fresh oregano for garnish.
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