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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
30 mins
If you can't find prepared pesto at the store, make your own here.
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Ingredients
Kosher salt, to taste
- 8 oz.
fusilli or rotini
- 3/4 cup
- 1/4 cup
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 cup
grape tomatoes, halved
- 1/2 cup
pitted kalamata olives, halved
Directions
- 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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