Sun-dried tomato pasta salad
Prep Time: 10 minutesIngredients
- 1 pound whole wheat pasta of choice (I love DeLallo!)
- 1 8-ounce jar sundried tomatoes packed in oil
- 1 14-ounce can artichoke hearts, drained & rinsed
- 1 10-ounce jar kalamata olives, drained & rinsed
- 1 8-ounce brick feta, drained
- 1 pint cherry/grape tomatoes
- 1 TBSP Olive Oil
Instructions
-
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions. Once cooked, drain the pasta – but do not rinse! Set aside.
- Make the sundried tomato dressing: Meanwhile, as the pasta boils, make the sundried tomato dressing. Add the sundried tomatoes & the oil they’re packed in to the bowl of a food processor or a high-powered blender. Pulse the sundried tomatoes for about 30 seconds, until they are completely broken down into a thick paste. Transfer the paste/dressing to a large bowl (large enough to toss the entire pasta salad!) and set aside.
- Prep the veggies & cheese: Meanwhile (the pasta will likely still be cooking), prep the veggies and the feta. Chop the artichoke hearts (I quartered mine lengthwise). Halve the kalamata olives. Halve the cherry tomatoes. Cut the feta into bite-sized cubes. Set aside.
- Assemble the pasta salad: Add the hot, cooked pasta to the bowl with the sundried tomato dressing. Toss to combine. The dressing will loosen up into the pasta and will coat the pasta evenly. Once the pasta is evenly coated, add in the artichoke hearts, kalamata olives, feta, and cherry/grape tomatoes. Toss once again to combine. Serve in a large bowl or serving dish. Enjoy!