Greek Pasta Salad from Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Ve

Ingredients

• 2 tablespoons capers, drained
• 16 kalamata olives, pitted and cut in half
• 2 large bell peppers (1 red and 1 yellow), seeded and cut into large dice
• 1 pound rigatoni pasta
• 3 sun-dried tomatoes, cut into thin strips
• 1 7-ounce bag organic baby spinach
• 1 medium red onion, cut into thin rings
• 1 pint sweet grape tomatoes, cut in half
• Salt and pepper, to taste
• 3 tablespoons chopped fresh mint leaves
• 2 teaspoons dried oregano
• 2 tablespoons freshly squeezed lemon juice (from about ½ lemon)
• ¼ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 broccoli crown, florets cut into small pieces
• 4 ounces feta cheese, crumbled