Artichoke-Pepperoncini Pasta Salad

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Oxmoor House


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1 cup uncooked whole wheat rotini (about 4 ounces)

2 cups grape or cherry tomatoes, halved

1 (14.5-ounce) can artichoke hearts, drained and coarsely chopped

12 kalamata olives, pitted and chopped

1/4 cup chopped fresh parsley

1/4 cup chopped red onion

1/4 cup pepperoncini peppers

1 tablespoon dried basil

2 tablespoons cider vinegar

2 tablespoons olive oil

1 1/2 teaspoons dried oregano

1 garlic clove, minced

1/4 teaspoon salt

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