My Mom’s FABULOUS Pasta Salad!
October 27, 2008 § Leave a comment
If you’re in the mood for a light little pasta salad with marinated artichokes, colorful pasta pieces, and really good feta, read on!
12. oz colorful pasta*
1 8-oz. jar marinated artichokes
1 cup cherry tomatoes
1/2 cup kalamata olives
1/2 – 3/4 cup feta cheese
2 tablespoons of white balsamic vinegar
* For gluten-free eaters, use brown rice or quinoa pasta.
1. Bring a medium-size pot of water to a boil. Season with sea salt and olive oil and cook pasta according to package instructions.
2. Drain pasta. In a serving bowl, mix cherry tomatoes (note: you can cut them in half, but the salad leftovers will keep better if you leave them whole), olives, feta, and marinated artichokes.
3. For a “sauce,” my mom uses some of the artichoke marinating juices (really good!) and a splash of white balsamic vinegar. Toss pasta and eat at room temperature (my favorite) or cold.
Diet Notes: Nut-free, gluten-free (see asterisk)