by Sherri WilliamsIngredients:2-7 ounce pack of Miracle Noodle Ziti, rinsed and drained2 roma tomato, deseeded and chopped1 small cucumber, chopped1/2 small red onion, diced1/2 marinated artichoke, chopped3-4 peppadew peppers, chopped2 teaspoon capers8-10 pitted kalamata olives, sliced in half1 1/2 tablespoon flat leaf parsley, choppedfeta cheese, crumbledVinaigrette1/4 cup extra-virgin olive oiljuice of 1 lemon2 tablespoon white wine vinegar2 garlic clove, grated1/2 teaspoon dried oreganosea saltblack pepperred pepper flakes
Prep ziti according to package. Dry roast ziti in pan until all water has evaporated. Cool pasta to room temperature in a mixing bowl.
Place vinaigrette ingredients to a mason jar with a top. Cover and shake until well combined. Adjust salt and pepper as needed.
After pasta has cooled, transfer vegetables and pour vinaigrette into bowl.
Fold all the ingredients in the bowl. Chill until ready to serve. Plate and top with feta cheese.