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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.

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22 people Yepped this recipe

servings: 4

total time: 1 hour 30 minutes

added on 07/04/2017

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

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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.

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