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.

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

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