Mediterranean Fettuccine Salad

• ½ cup Vegetable Broth
• 8 each sun-dried tomatoes (not in oil), halved
• 6 ounces fettuccine, uncooked
• 1 each red and yellow bell pepper, chopped
• 1  cup green onions, chopped
• 2  cloves garlic, minced
• 1/4  teaspoon red pepper flake
• 1  tablespoon olive oil
• 10 Greek Olives, pitted and coarsely chopped
• ¼ cup fresh basil, minced
• 1 tablespoon capers, drained
• 1 teaspoon dried oregano
• 1 4 ounce feta cheese, crumbled

1.  In a small saucepan, bring broth to a boil.  Remove from the heat; add tomatoes.  Let stand for 5-7 minutes.  Cut tomatoes into thin slices and return to broth; set aside.

2.  Cook fettuccine according to package directions.  Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, sauté the peppers, onion, garlic, and red pepper flakes in oil for 3-4 minutes or until tender.  Reduce heat.  Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.

3.  Toss the fettuccine with the vegetable mixture and add the feta cheese.