Artichoke And Feta Pasta Salad

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2 1/3 cups (6 ounces) uncooked gluten-free brown rice rotini (corkscrew pasta)

1/4 cup red wine vinegar

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/8 teaspoon crushed red pepper

3 garlic cloves, minced

1 cup matchstick-cut red bell pepper

1/2 cup finely chopped red onion

1/4 cup chopped fresh basil

1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped

1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained

3 ounces feta cheese, crumbled

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