Mediterranean Pasta Salad

Serves 6

1 pound conchiglie (seashell shaped) pasta

4 quarts water

2 tablespoons olive oil

1½ tablespoons salt

1 cup sun-dried tomatoes in oil (drained and coarsely chopped) 

1 cup artichoke hearts in water (drained and quartered)

½ green bell pepper (chopped)

2 small shallots (diced)

1 cup kalamata olives (pitted and sliced)

¾ cup extra virgin olive oil

½ cup red wine vinegar

½ teaspoon granulated sugar

1 teaspoon dried oregano

1 teaspoon dried thyme

¼ cup finely chopped fresh basil leaves

2 cloves garlic (minced)

Salt and pepper (to taste)

 

1. In a pot or large saucepan, combine water, salt, and olive oil. Bring to a boil. Add pasta. Cook, stirring occasionally, until al dente. Drain. Rinse under cold water. Transfer pasta to a large bowl.
2. To bowl of pasta, add sun-dried tomatoes, artichoke hearts, bell pepper, shallots, and olives. Toss well.
3. In a small bowl, whisk together extra virgin olive oil, vinegar, sugar, basil, garlic, oregano, and thyme. Pour dressing over pasta mixture. Toss well. Salt and pepper to taste. Serve at room temperature or chilled.