Make Cavatappi Pasta (8 ounce) according to package directions. Drain and rinse in cold water. Set aside.
Chop the oven Divina® Roasted Tomatoes (1/2 cup), Kalamata Olives (12), and Marinated Artichokes (1/2 cup).
Deseed and dice Roma Tomato (2).
In a large bowl, combine the pasta, Roma tomatoes, roasted tomatoes, olives, artichokes, Feta Cheese (1/2 cup), and Basil Pesto (1/3 cup).
Set in the fridge to chill for at least an hour, or overnight.
Right before serving, add White Wine Vinegar (1/2 cup) and Fresh Basil (2 tablespoon), mixing well. Adjust Salt (to taste) and Ground Black Pepper (to taste), if necessary.