Recipe Servings: 6 Description: Cool and Refreshing. Perfect for a summer lunch. Allergens: Bean, Brewers yeast, Capsaicin/peppers, Celery, Cheese, Citrus, Cow milk, Dairy, Dill, Fermented, Fructose, Fruit/vegetable, Garlic, Grain, Kidney bean, Legume, Lemon, Miscellaneous, Nightshade, Nut, Olive, Onion, Pepper, Spices, Sugar, Sulfites, Vinegar, Yeast Ingredient List:

Qty	Name
12 oz	pasta
1 6oz jar	marinated artichokes
2 tsp	lemon juice
3/4 can	kidney beans , drained and rinsed
3/4 cup	black olives
1/2 cup	green onions , sliced
1/2 cup	celery , sliced
1 cup	red bell pepper , sliced
1 tsp	oregano
1-1/2 cup	italian dressing
1/2 cup	feta cheese , crumbled

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Instructions: Drain artichokes, reserving liquid, and quarter them. Place pasta in boiling water, stirring frequently. Test for doneness after 4 minutes. Do not overcook. Drain. Mix pasta with liquid from artichokes. Add lemon juice, artichokes, beans, olives, green onions, celery, bell peppers and oregano. Mix gently and chill. One hour before serving, add dressing and feta. Mix to coat evenly. Serve cool, not cold, for best flavor.