Ingredients
The following ingredients have 6 Servings
- 6 ounces small pasta (I used a gluten free penne)
- 3 cups grape tomatoes (halved)
- 1 14 ounce can whole artichoke hearts (plain, not marinated, about 8 hearts drained and quartered)
- 12 large basil leaves (sliced very thin)
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- feta cheese to sprinkle on top (or the alternative cheese of your preference)
Instruction
- Cook the pasta according to directions, drain in a colander and rinse immediately with cold water, until the pasta is cool. Combine all of the ingredients, except the feta, in a large mixing bowl. Toss well to coat thoroughly. The salad will keep nicely in the refrigerator for a day or two. Scoop into bowls and sprinkle with cheese, just before serving. Enjoy!
