Ingredients
Scale
- ½ pound whole wheat pasta
- 2 cups cherry tomatoes, halved
- 1 cup quartered artichoke hearts, halved
- ½ cup pitted kalamata olives, halved
- ½ cup roasted red bell peppers, roughly chopped
- ¼ tablespoons capers, drained
- ½ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced or pressed
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup basil, slivered
- ⅓ cup feta cheese
Instructions
- Bring a medium saucepan of salted water to a boil. Add the whole wheat pasta and cook according to the package directions, or until al dente. Drain the pasta, lightly rinse, cool, and place in a large mixing bowl.
- To the pasta, add the tomatoes, artichoke hearts, kalamata olives, roasted bell peppers, and capers.
- In a small jar with a lid, combine the extra virgin olive oil, balsamic vinegar, garlic, oregano, sugar, kosher salt, and black pepper. Shake well to combine.
- Pour the dressing over the pasta and mix well.
- Season with more kosher salt and black pepper to taste, and garnish with the slivered basil and crumbled feta cheese.
- Refrigerate for up to 5 days.
Notes
- Store in an airtight container.
- Best served chilled.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg