Artichoke-Pepperoncini Pasta Salad

Ingredients

• 14.5 ounce artichoke hearts drained coarsely chopped canned
• 2 cups cherry tomatoes halved
• 2 tablespoons cider vinegar 
• 1 tablespoon basil dried
• 0.3 cup parsley fresh chopped
• 1  garlic clove minced
• 12  kalamata olives pitted chopped
• 2 tablespoons olive oil 
• 1.5 teaspoons oregano dried
• 0.3 cup pepperoncini peppers 
• 0.3 cup onion red chopped
• 4 ounces rotini whole wheat uncooked
• 0.3 teaspoon salt 

Equipment

• bowl

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, combine tomatoes and next 11 ingredients in a large bowl. Set aside.
3. Drain pasta and rinse with cold water; drain.
4. Add pasta to salad mixture. Toss gently to coat.
5. Let stand 10 minutes.