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Greek Style Artichoke Pasta Salad
Penne pasta, artichoke hearts, cucumber, kalamata olives, pepeproncinis, red onion, and feta cheese tossed with oil, vinegar, and herbs then served chilled.
Recipe Keywords:
greekpastasidessaladsvegetarianartichokesaladmediterraneaneasy
servings: 4
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- 8 ounces whole grain penne pasta
- 14-ounce can artichoke hearts, drained and roughly chopped
- 1 large cucumber peeled, seeded, and chopped into 1-inch cubes
- 1/2 cup grape tomatoes, cut in halves
- 1/2 cup yellow pepper cut in 1 inch slices
- 1/2 cup red onion julienned thinly
- 1/2 cup kalamata olives pitted and halved
- 1/4 cup pepperoncinis sliced
- 1/4 cup feta cheese crumbled
- 1 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1/4 tsp dried dill
- 1/2 tsp dried parsley
- 1/8 tsp dried oregano
- 1/4 tsp dried basil
- 1 TBSP red wine vinegar
- 2 TBSP olive oil
Directions
- Cook the pasta according to package directions. Drain the pasta and rinse under cold water. Transfer the pasta to a large mixing bowl and set aside.
- Add the remaining ingredients to the bowl with the pasta and stir until thoroughly combined.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
