12 oz. corkscrew pasta
3 tbsp. olive oil or salad oil
1 tbsp. wine vinegar
1 clove garlic, minced
1/4 c. parsley, chopped
2 tsp. salt
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. pepper
2 (6 oz.) jars marinated artichokes
2 lg. tomatoes, chopped
1 green pepper, chopped
3/4 c. chopped red onion
5 oz. pepperoni, sliced thin
6 oz. can ripe olives, sliced
8 oz. feta cheese, cubed

Cook the pasta 14 minutes. Rinse well with cold water and drain. Reserving the cheese. Mix together everything else in order, cutting up the artichoke hearts and including their juice. Stir in the pasta. Marinate overnight. Stir in the feta cheese just before serving.