With the addition of whole wheat noodles, this classic Mediterranean Greek pasta salad with artichokes and olives just got a healthy upgrade.
Keyword pasta salad
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
1/2poundwhole wheat pasta
2cupscherry tomatoes, halved
1cupquartered artichoke hearts, halved
1/2cuppitted kalamata olives, halved
1/2cuproasted red bell peppers, roughly chopped
1/2cupextra virgin olive oil
3clovesgarlic, minced or pressed
1teaspoonfreshly ground black pepper
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.