Tomato and Artichoke-Feta Pasta Salad
Be careful serving this recipe with wine, as the marinated artichokes can make both red and white wines taste a little off.
INGREDIENTS | SERVES 4
8 ounces corkscrew pasta
1 (6-ounce) jar marinated artichoke hearts
1 cup plum tomatoes, chopped
¼ cup kalamata olives, sliced
2 tablespoons fresh basil, chopped
⅓ cup Italian vinaigrette salad dressing
3 tablespoons lemon juice
1 garlic clove, crushed and minced
¼ teaspoon white pepper, ground
1 cup feta cheese, crumbled
Cook pasta according to package directions. Drain pasta, rinse with cold water, and pour into a large mixing bowl.
Drain and dice the artichoke hearts. Add the artichoke hearts, tomatoes, olives, and basil to the pasta. Mix well.
Whisk together the salad dressing, lemon juice, garlic, and white pepper in a small bowl. Mix well. Drizzle dressing over pasta and toss to coat.
Cover and chill in refrigerator for 1–24 hours. Toss in crumbled feta before serving.
Plum Good Tomatoes
Plum tomatoes are small, round, and usually available throughout the year. They contain less juice than the average tomato, which means they have a stronger, more concentrated flavor. The strong flavor and firm flesh make raw plum tomatoes ideal for salads and sandwiches. They also work well for quick sauces when you don't have time to let the liquid boil away.