Mediterranean Pasta – Fustini's Oils & Vinegars

Ingredients

• 1 pound pasta noodles cooked, drained and cooled
• 2 15-ounce cans quartered artichoke hearts in brine drained
• 1 12-ounce jar roasted red bell peppers slivered or chopped
• 1 8-ounce jar kalamata olives halved
• 1 English cucumber cut into 3/8" slices
• ¼ red onion thinly sliced
• 1 cup crumbled feta cheese
• 1/3 cup fresh slivered or chopped basil leaves
• ½ cup Fustini's Meyer Lemon olive oil
• 1/4 cup Fusitni's Citrus Oregano balsamic vinegar
• 4 cloves garlic minced or pressed
• 2 tablespoons dry oregano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper