Cook pasta according to instructions, drain, set aside and allow to cool.
Toast pine nuts by baking them on an aluminum foil lined baking sheet for 5 minutes at 350. Set aside and allow to cool.
In a large bowl combine all the chopped vegetables (bell peppers, cucumbers, spinach, tomatoes, artichoke hearts and green onions) and stir.
When pasta has cooled, add pasta to the bowl and pour Italian dressing over the pasta and stir to combine everything. Allow to cool in the refrigerator for at least 1 hour (or up to overnight) and before serving finely crumble the feta cheese over the pasta salad and sprinkle on the pine nuts, stir and serve!
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|Serving Size: 1 (113g)|
|Recipe Makes: 1|
|Calories from Fat: 217 (73%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 16.9g||85 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 100.9mg||31 %|
|Sodium 1265.5mg||44 %|
|Potassium 70.3mg||2 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.6g|
|Protein 16.1g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 299
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