Pasta Salad with Artichoke Hearts, Sundried Tomatoes, Feta Cheese and Niçoise Olives

Pasta Salad with Artichoke Hearts, Sundried Tomatoes, Feta Cheese and Niçoise Olives

Ingredients

  • *Pasta Salad with Artichoke Hearts, Sundried Tomatoes, Feta Cheese
  • and Niçoise Olives*
  • Serves 6-8
  • Vinaigrette
  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 2/3 cup olive oil
  • 1 lb. shell pasta, fusilli, or penne
  • 1 ½ cups marinated artichoke hearts, drained
  • ½ cup sundried tomatoes in olive oil, drained and roughly chopped
  • ½ cup Niçoise olives, sliced
  • ½ cup feta cheese, crumbled
  • ¼ cup red onion, finely chopped

Instructions

In a bowl, add mustard, salt, pepper and vinegar and whisk to combine. Slowly drizzle olive oil and taste for seasoning. Set aside.

Bring a large pot of salted water to a boil. Add pasta and cook until almost cooked. Drain pasta and rinse with cold water to stop the cooking process. Set aside and allow to drain.

In a large bowl, add cooked pasta, artichokes, sundried tomatoes, olives, feta and onion and drizzle vinaigrette over and toss well. Taste for seasoning.

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