Mediterranean Pasta Salad with Marinated Artichokes and Feta
This pasta salad offers a delightful blend of textures and flavors, with the briny Kalamata olives and tangy feta complementing the tender pasta and crunchy vegetables. The taste is a perfect balance of savory and fresh, making it an ideal dish for warm weather.
Ingredients
- 8 ounces pasta of your choice penne or rotini work well
- 1 cup marinated artichoke hearts quartered
- 1/2 cup Kalamata olives pitted and sliced
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 cup red onion finely chopped
- 1 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, marinated artichokes, Kalamata olives, cherry tomatoes, cucumber, red onion, and parsley.
- Add Dressing: Pour the dressing over the pasta salad and toss gently to combine. Adjust seasoning if necessary.
- Garnish: Sprinkle the crumbled feta cheese on top before serving.
Notes
- Fat: 22g
- Protein: 10g
- Carbohydrates: 28g