- 1/4 cup good quality extra virgin olive oil
- 2 tablespoons chopped garlic (3–4 medium cloves)
- 2 tablespoons fresh oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice (about one large lemon)
- 12 ounces dry Ditalini (or your favorite sturdy pasta)
- Zest from one lemon
- 1/2 cup pitted Kalamata olives, sliced in half
- 1/2 cup grape tomatoes cut in half
- 1 tablespoon fresh mint, leaves rolled and sliced (chiffonade)
- 2 tablespoons fresh basil, leaves rolled and sliced (chiffonade)
- 1/2 cup red onions chopped
- 1 cup diced green bell pepper (about one medium pepper)
- 1 14–ounce can artichoke hearts drained, stems left on and quartered the long way
- 8 ounces crumbled feta cheese