Searching for a easy pasta salad to tackle a picnic or pack for lunches? You discovered it! This Artichoke and Olive Pasta Salad is so fast and straightforward to make.
I picked up beautiful artichokes and saffron Kalamata olives from Amanida on the farmers market the opposite day and determined to make a easy pasta salad that might showcase them. I used beautiful rainbow pasta for this pasta salad, however after all you can use common benne or bow tie pasta as effectively!
The measurements listed below are actually pointers. Need to use a complete freaking cup of feta cheese? Zero judgement right here! Need to make an Olive palooza? Go nuts! Have oregano as an alternative of basil? Scrumptious! Need to make it heartier? Add my Excellent Grilled Rooster.
For my farm-to-table backyard lunch (which I’ll let you know about tomorrow!), I garnished this pasta salad with squash blossoms from my backyard, which have been as scrumptious as they have been beautiful!
Artichoke and Olive Pasta Salad
1 pound pasta
1 cup marinated artichoke hearts, quartered
1/2 cup Kalamata olives, chopped
1/4 cup feta cheese
2 Tbsp contemporary basil
Italian dressing, recipe follows
- Cook dinner pasta in response to bundle instructions and let cool. Toss with quartered artichoke hearts, chopped Kalamata olives, feta cheese, contemporary basil, and Italian dressing.
- Refrigerate till able to serve.
1/4 cup further virgin olive oil
1/8 cup white wine vinegar
2 shakes dried basil
2 shakes dried oregano
1 tbsp water
- Whisk collectively all components, seasoning to style.