Easy Italian Pasta Salad
Cook fusilli pasta in boiling water (salted) until al dente, then set aside to cool.
Mix artichokes, sun-dried tomatoes, olives, red onions, olive oil, garlic powder, salt, & pepper.
Fold in the basil and feta.
Let pasta cool in fridge for at least 1 hour then serve.
Enjoy for lunch or as a tasty side for Mozzarella Stuffed Chicken.
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About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.
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