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Olive Bean Pasta Salad

1 cup cooked spiral pasta
1 cup seeded and chopped tomatoes
1 clove garlic, chopped
1 cup cucumber cut in 1/2 lengthwise, then 1/4-inch wide pieces
1/2 cup chopped roasted red pepper
1 jar (6 oz.) marinated artichoke hearts, drained, quartered
2 Tbsp. canned black olives, chopped
1 can (15.5 oz.) cannellini beans, drained and rinsed
1 lemon, juiced
3 Tbsp. extra virgin olive oil
1/4 cup crumbled feta cheese
Salt and black pepper, to taste

In a large bowl, combine tomatoes, garlic, cucumbers, red peppers, artichokes, olives, and cooked pasta. Add beans and gently mix. Add lemon juice and olive oil. Adjust seasoning with salt and pepper. (If time permits, let sit for 1 hour.) Sprinkle with feta cheese. Serves 6 to 8.

 

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