Servings: 10-12
What you need:
- Two 15-ounce cans artichoke hearts in brine, strained
- 1/3 cup fresh basil leaves, chopped or slivered
- 4 cloves garlic, minced or pressed
- 1 hothouse cucumber, cut into 3/8-inch slices
- 2 tablespoons dried oregano
- 12-ounce jar roasted red bell peppers
- red onion, thinly sliced
- 8-ounce jar Kalamata olives, halved
- cup white balsamic vinegar
- 1 pound pasta noodles, cooked, drained and cooled
- 1 teaspoon kosher salt
- 1 teaspoon pepper, freshly ground
- cup fruity olive oil
- 1 cup feta cheese, crumbled
What you do:
1. In a small bowl or a jar fitted with a lid, add the olive oil, vinegar, garlic, oregano, salt and pepper and whisk well to combine. Let dressing sit at room temperature for flavors to blend.
2. In a large bowl, add the cooked pasta, artichoke hearts, roasted bell peppers, olives, cucumber, onion and half of the feta cheese. Pour the dressing over the salad ingredients and toss gently to mix. Add salt, pepper and olive oil to taste. Add the rest of the feta cheese to the top of the pasta salad and top with more fresh basil if desired. Let the flavors sit overnight or at least 30 minutes before serving.
(Recipe from foodiecrush.com.)