Categories: Pasta
Ingredients
- Kosher salt, to taste
- 8 oz. fusilli or rotini
- 3/4 cup Basic Pesto (see recipe)
- 1/4 cup olive oil
- 2 tbsp. white wine vinegar
- Black pepper, to taste
- 8.5 oz. can artichoke hearts, drained and quartered
- 8 oz. feta cheese, cubed
- 1 small cucumber, chopped
- 1 cup grape tomatoes, halved
Directions
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Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Meanwhile, make the dressing by whisking the pesto with the olive oil, vinegar, a large pinch of salt and some pepper in a small bowl.
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Drain the pasta and rinse under cold water. Allow it to dry slightly, then toss in a bowl with 4 to 5 tbsp. of the pesto dressing. Taste and season with salt, if needed.
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Add the artichoke hearts, feta, cucumber, and tomatoes to the pasta. Spoon the remaining dressing all over the top and gently toss again.