Greek Large Trumpet Pasta Salad

Serving Size: 4-6

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Total Time: 45 Minutes

Ingredients:

1 lb. Pappardelle’s Plain Large Trumpets
6 oz. feta cheese, drained & crumbled
6 oz. Kalamata olives, pitted & sliced
1 (8-oz. can) artichoke hearts, cooked & cut
1 (6-oz. can) roasted red pepper strips, drained
1/2 cup red onion, diced
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. granulated garlic
2 cups shredded gouda cheese
1 cups shredded white cheddar 
1 tsp. salt  
1 Tbsp. cracked black pepper 

Instructions:

Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside in a large bowl.
Combine sherry vinegar, olive oil, dried herbs, and granulated garlic in a small bowl and mix well.
Add dressing to the pasta and toss until pasta is well coated. Add vegetables and cheese and toss again.
Divide pasta into serving dishes. Serve and enjoy!