Greek Salad Pasta

1 box whole wheat rotini pasta 

4 small tomatoes, julienne 

1 large bell pepper, julienne 

1/2 large cucumber, diced

2 small jars quartered artichoke hearts, drained and halved 

1 large can sliced beets, julienne 

1/4 cup pitted kalamata olives, halved 

Favorite oil based Greek or Caesar dressing

Feta cheese

Boil pasta according to package directions.

Meanwhile mix fresh veggies with jarred and canned items in a microwave safe bowl. Add just enough dressing to coat vegetables and microwave briefly to get the vegetables warmed through.

Drain pasta and top with vegetable mixture. Add more dressing as necessary. Sprinkle with feta cheese.

Makes 6 servings.

Leftovers are great served cold as a salad instead of a side dish. It would also be nice served on a bed of Boston lettuce for a luncheon.