1 (16 ounce) package dry rainbow radiatore pasta
1 cup sliced black olives
1 (6.5 ounce) jar artichoke hearts, drained and quartered
8 ounces feta cheese, broken into 1/2 inch pieces
3 cloves garlic, minced
4 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 cup red bell pepper, diced
ground black pepper to taste
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, olives, artichoke hearts, feta cheese, garlic, olive oil, red wine vinegar, bell pepper and black pepper to taste. Toss together and refrigerate 1-4 hours before serving.