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
- Boil salted water in a medium saucepan. Cook pasta until al dente, then drain, rinse, cool, and place in a large bowl.
- Add tomatoes, artichoke hearts, olives, bell peppers, and capers to the pasta.
- In a jar, mix olive oil, balsamic vinegar, garlic, oregano, sugar, salt, and black pepper. Shake well and pour over pasta.
- Toss to combine, then season with more salt and pepper if needed.
- Garnish with basil and feta cheese. Serve chilled or store in the fridge for up to 5 days.
Notes
- Use whole wheat or gluten-free pasta if preferred.
- Rinse pasta with cold water to prevent sticking.
- Add proteins like grilled chicken or shrimp for extra flavor.
- Store in an airtight container to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 8mg