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Ingredients

• 2 1/3 cups (6 ounces) uncooked gluten-free brown rice rotini (corkscrew pasta)
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 1 cup matchstick-cut red bell pepper
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh basil
• 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 3 ounces feta cheese, crumbled

Description

Letting The Pasta Salad Stand For 10 Minutes Before Serving Will Give The Flavors Time To Blend.

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