With the addition of whole wheat noodles, this classic Mediterranean Greek pasta salad with artichokes and olives just got a healthy upgrade.
Course Salad
Cuisine Greek
Keyword pasta salad
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 8
Calories 280kcal
Ingredients
½poundwhole wheat pasta
2cupscherry tomatoes, halved
1cupquartered artichoke hearts, halved
½cuppitted kalamata olives, halved
½cuproasted red bell peppers, roughly chopped
¼tablespoonscapers, drained
½cupextra virgin olive oil
2tablespoonsbalsamic vinegar
3clovesgarlic, minced or pressed
2teaspoonsdried oregano
1teaspoonsugar
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
½cupbasil, slivered
⅓cupfeta cheese
Instructions
Bring a medium saucepan of salted water to a boil. Add the whole wheat pasta and according to the package directions, or until al dente. Drain the pasta, lightly rinse, cool, and place in large mixing bowl.
To the pasta, add the tomatoes, artichoke hearts, kalamata olives, roasted bell peppers, and capers. In a small jar with a lid, combine the extra virgin olive oil, balsamic vinegar, garlic, oregano, sugar, kosher salt and black pepper, and shake well to combine. Pour the dressing over pasta, and mix well.
Season with more kosher salt and black pepper to taste, and garnish with the slivered basil and crumbled feta cheese. Refrigerate for up to 5 days.