Artichokes, Cherry Tomato and Feta Cheese Pasta Salad
Ingredients
- 3 tablespoons olive oil ⓘ
- 4 cloves garlic minced, or to taste ⓘ
- 2 cups onions chopped, 1 large onion ⓘ
- 2 teaspoons rosemary leaves freshly chopped, or 1 teaspoon dried ⓘ
- 2 teaspoons oregano dried ⓘ
- 14 ounces tomatoes 1 can, diced in juice ⓘ
- 8 ounces artichoke hearts mariated with 2 tablespoons juice
- 1/4 cup black olives pitted and sliced
- 1/2 cup sundried tomatoes oil-packed, drained and chopped ⓘ
- 12 ounces pasta, linguine whole wheat ⓘ
- 6 ounces feta cheese crumbled ⓘ
- 1/2 cup basil freshly chopped ⓘ
Instructions
- Cook pasta in large pot of boiling salted water according to the package, rinse under cold water and drain well, set aside.
- Heat oil in heavy large skillet over medium-high heat.
- Add onions, garlic, rosemary, and oregano.
- Saute until onions are tender, about 5 minutes.
- Add diced tomatoes with juices.
- Simmer until sauce thickens slightly, 3 minutes.
- Season sauce to taste with pepper if desired.
- Return pasta to same pot.
- Mix in artichokes, sun-dried tomatoes, olives, 3/4 cup cheese and 1/2 cup basil.
- Transfer pasta to bowl.
- Sprinkle with remaining cheese and 1/4 cup basil before serving.
Nutrition & Diet Analysis (per serving)
653
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).