1 lb fusilli pasta
1 cup marinated baby artichokes, sliced into 1/4-inch pieces (I love the Trader Joe's marinated artichokes in a jar) with 3-4 tablespoons of the marinate juice
1/2 cup marinated sun-dried tomatoes, chopped, with 3-4 tablespoons of the marinate juice
1/2 cup halved pitted kalamata olives
1/2 cup crumbled feta
1/4 cup minced red onion
1/4 cup basil cut into ribbons, plus more for garnish
1/2 cup olive oil
1 tsp garlic powder
Fresh ground pepper
Cook fusilli pasta in salted boiling water until al dente, about 10 minutes. Once the pasta is cooked, strain the noodles and fluff the pasta to release the steam. Set aside to cool.
In a medium-sized mixing bowl, add the artichokes in its juices, sun-dried tomatoes in its juices, kalamata olives, onions, olive oil, garlic powder, salt, and pepper to taste. Stir until well mixed.
Lightly fluff the pasta until cooled and transfer to a large mixing bowl. Gently stir in the olive oil and ingredients mixture. Once the pasta is coated in the olive oil mixture, fold in the feta and basil. Stir all of the ingredients until well mixed, but not mushy. Let the pasta chill in the fridge for at least an hour, then transfer to a serving bowl.
- Calories: 321
- Sugar: 3.4g
- Sodium: 277mg
- Fat: 12.1g
- Saturated Fat: 2.9g
- Carbohydrates: 46.2
- Fiber: 3.2g
- Protein: 9.6g
- Cholesterol: 8mg
Keywords: italian summer pasta salad, easy pasta salad, easy summer side, pasta salad, picnic sides, vegetarian pasta salad, vegetarian side