How To Make Mediterranean Pasta Salad - Best Recipe | Charleston Magazine

Ingredients

• 3 garlic cloves
• 1 tsp. kosher salt
• 1 cup sun-dried tomatoes (not packed in oil)
• 1/2 cup red wine vinegar
• 1 Tbs. dried thyme
• 1 tsp. fennel seed
• Pinch of crushed red pepper flakes, or more to taste
• 1 cup olive oil
• 4 cups cooked penne rigate
• 1 (14 oz.) can quartered artichoke hearts
• 2 roasted red peppers (from a jar), cut into strips
• 1 (10 oz.) jar pitted Kalamata olives, roughly chopped
• 1 (3 oz.) jar nonpareil capers
• 2 oz. crumbled feta cheese
• 2 cups diced cooked chicken, any skin removed (preferably white meat)