If you can't find prepared pesto at the store, .
Kosher salt, to taste
8oz.fusilli or rotini
3/4c.1/4c.extra-virgin olive oil
2tbsp.white wine vinegar
Black pepper, to taste
18.5-ounce can artichoke hearts, drained and quartered
8oz.feta cheese, cubed
1small cucumber, chopped
1c.grape tomatoes, halved
1/2c.pitted kalamata olives, halved
Step 1Bring 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 2Drain 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 3Add the artichoke hearts, feta, cucumber, tomatoes, and olives to the pasta. Spoon the remaining dressing all over the top and gently toss again.
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