2-7 ounce pack of Miracle Noodle Ziti, rinsed and drained

2 roma tomato, deseeded and chopped

1 small cucumber, chopped

1/2 small red onion, diced

1/2 marinated artichoke, chopped

3-4 peppadew peppers, chopped

2 teaspoon capers

8-10 pitted kalamata olives, sliced in half

1 1/2 tablespoon flat leaf parsley, chopped

feta cheese, crumbled

Vinaigrette

1/4 cup extra-virgin olive oil

juice of 1 lemon

2 tablespoon white wine vinegar

2 garlic clove, grated

1/2 teaspoon dried oregano

sea salt

black pepper

red 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.

 Yield: 2-4