1 lb. Spiral Tri-Color Pasta (Undercooked and Drained)

1 lb. Feta Cheese, Crumbled

1-2 Bell Peppers: Green, Red, Yellow (Sliced or Chopped)

1 lg. Can Sliced Black or Green Olives

1 Can Marinated Artichoke Hearts, Quartered (Use as Marinade as part of Dressing)

1-2 Cans Anchovies, Finely Chopped

2 Cups Naturally Fresh® Chianti Red Wine Vinaigrette

Gently fold pasta and cheese with other ingredients in large bowl. Toss with 2 cups Naturally Fresh® Chianti Red Wine Vinaigrette dressing. Cover and store in refrigerator. Keeps at least one week and is better with time for flavors to blend.

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