1 lb. spiral tri-color pasta, undercooked & drained
1 lb. feta cheese, crumbled
1-2 bell peppers: green, red, yellow, sliced or chopped
1 lg. can sliced black or green olives
1 can marinated artichoke hearts, quartered (use marinade as part of dressing)
1-2 cans anchovies, finely chopped (optional)
1 lg. yellow or white onion, chopped

Gently fold pasta and cheese with other ingredients in large bowl. Toss with 2 cups red wine vinaigrette dressing. Cover and store in refrigerator. Keeps at least 1 week and is better with time for flavors to blend.

RED WINE VINAIGRETTE:

3/4 c. red wine vinegar
3/4 c. olive oil + 3/4 c. vegetable oil
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. black pepper
Pinch of sugar

Optional: Minced garlic, marjoram, thyme, basil and Tabasco. Whisk vinegar and oils together. Add herbs and spices to taste. Makes about 3 cups and will keep in refrigerator for weeks.