Mediterranean Pasta Salad with Sun-dried Tomato and Artichoke Hearts (#1605)

Pastas Salads Main Side Healthy
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  • 8 oz Penne Pasta or as needed, preferably whole wheat
  • 1/2 Red Onion peeled and finely chopped
  • 1/2 cup Sundried Tomatoes oil packed, drained, plus 2 tablespoons oil from jar
  • 1/2 cup Artichoke Hearts marinated, drained, plus 2 tablespoons marinade
  • 1/4 cup Black Olives drained, pitted and sliced
  • 1/2 cup Feta Cheese crumbled
  • 2 tablespoons Lemon Juice
  • 3 tablespoons Extra-Virgin Olive Oil
  • 1/2 cup Basil fresh leaves
  • 1 Salt And Black Pepper to taste


  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta for 10 to 12 minutes or until reach desired consistency.
  3. Reserve 1 cup of cooking water, drain well, and set aside.
  4. Meanwhile prepare the other ingredients, slice the artichoke hearts if it's too big; slice or chop the sun-dried tomatoes if they are too big.
  5. In a large mixing bowl, add red onions, sun-dried tomatoes with oil, artichoke hearts with marinade, black olives, feta cheese, lemon juice and olive oil.
  6. Toss until well combined.
  7. Once the pasta is done, add to the mixing bowl, stir with a wooden spatula until evenly mixed.
  8. You may need to add a bit pasta-cooking water if it seems a bit dry.
  9. Season to taste with salt and black pepper.
  10. Divide among the serving plates, and top with fresh basil leaves.
  11. Serve and enjoy.
  12. Note: The salad can be made a few hours or one day in advance, wrap it with a plastic wrap, and keep in the refrigerator until ready to serve.
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