2 Cans Marinated Artichoke Hearts In Olive Oil
1 EX LG Firm Tomato
1 EX LG Firm Cucumber
4 oz Can Drained Black Sliced Olives
1/2 Cup Chopped Baby Carrots
1/2 Cup Chopped Green Bell Peppers
1/3 Cup Roasted Red Bell Peppers
1/4 Cup Sun Dried Tomatoes
1/2 Cup Chopped Celery With Leaves
1/2 Cup Chopped Green Onions
1/3 Cup Sliced White Onions
1/3 Cup Sliced Red Onions
1/4 Cup Chopped Fresh Basil
1/8 Cup Fresh Thin Sliced Garlic
1 tsp Red Pepper Flakes
1/2 Cup Shreded Parmesan Ramono Cheese [+ reserves for topper]
1 Cup Crumbled Feta Cheese [for topping]
3 Cups Tri-Colored Rotini Pasta [+ oil & salt to boil]
1/2 Cup Olive Garden Italian Dressing Or Kraft Zesty Italian