Ingredients
8 oz whole wheat or regular pasta (such as penne or farfalle)
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 cup pitted Kalamata olives
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese (optional, substitute with nutritional yeast for vegan option)
1/4 cup chopped fresh parsley
2 tbsp chopped fresh oregano
2 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 clove garlic, minced
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste
1/4 cup toasted pine nuts or slivered almonds (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
In a large mixing bowl, combine the cooled pasta, artichoke hearts, Kalamata olives, cherry tomatoes, crumbled feta (if using), chopped parsley, and oregano. Pour the vinaigrette over the pasta and toss to coat evenly.
Optional: Fold in the toasted pine nuts or slivered almonds for added crunch.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best results, prepare the salad at least 30 minutes before serving to let the flavors meld.
This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days.
You can substitute the cherry tomatoes with diced cucumber or red bell peppers based on preference.
If making vegan, omit feta cheese and use a vegan alternative or skip it altogether.
- Prep Time: 15
- Cook Time: 10
- Category: Quick Chicken
- Method: Stovetop & Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg