If you can't find prepared pesto at the store, . 

Kosher salt, to taste

8 oz.

fusilli or rotini

3/4 c. 1/4 c.

extra-virgin olive oil

2 tbsp.

white wine vinegar

Black pepper, to taste

1

8.5-ounce can artichoke hearts, drained and quartered

8 oz.

feta cheese, cubed 

1

small cucumber, chopped

1 c.

grape tomatoes, halved

1/2 c.

pitted kalamata olives, halved

Step  1 Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, make the dressing by whisking the pesto with the olive oil, vinegar, a large pinch of salt, and some pepper in a small bowl. Step  2 Drain the pasta and rinse under cold water. Allow it to dry slightly, then toss in a bowl with 4 to 5 tablespoons of the pesto dressing. (Add a bit more if you want the pasta to be more coated.) Taste and season with salt, if needed. Step  3 Add the artichoke hearts, feta, cucumber, tomatoes, and olives to the pasta. Spoon the remaining dressing all over the top and gently toss again.