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Ingredients
  • 1 pound uncooked pasta, I like to use fusilli or rotini
  • ⅔ cup extra-virgin olive oil
  • 4 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon homemade greek seasoning , to taste
  • 1 pint grape tomatoes, halved
  • 1 small red onion, chopped
  • 1 large English cucumber, sliced
  • ½ cup marinated artichoke hearts, diced
  • 1 cup Kalamata olives, pitted
  • ⅔ cup crumbled feta cheese
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