14 ounce pkg tri color rigatoni 
1 cup white port wine 
4-5 cloves  fresh garlic 
1 package feta cheese 
2-3 fresh carrots (sliced in circles) 
1 bunch broccoli florets (separated into small pieces)
1 small red pepper, diced 
1 small zucchini, diced
2 stalks celery, diced 
2-4 radishes, diced 
*1 small onion, chopped
15 large blk olives, sliced 
3 tablespoons dried basil 
1 tablespoon olive oil 
4 tablespoons lemon juice 
salt, pepper to taste 

Cut vegetables into small bite size pieces; set aside.  Bring 5 cups of water to boil; add wine, garlic cloves and pasta; cook until almost tender (al dente).  Rinse immediately under cold water, drain.  Remove garlic and mash in a small bowl, using a fork.  Add basil and lemon juice; mix well; set aside. 
Transfer pasta to a large bowl and toss with olive oil.  Add the chopped vegetables and olives.  Crumble the feta cheese over the pasta mixture.  Pour the garlic/lemon mixture over all and toss.  Refrigerate for at least 1 hour before serving.  No other dressing is needed.  If it seems dry after sitting, add a very small amount of olive oil and lemon juice. 

*optional (may use dehydrated onions in with the lemon juice and basil)