COOK'S NOTE: We are a house divided with regards to feta cheese, so serving it on the side kept everyone happy. If you aren't a fan of feta, mozzarella, parmesan, pepperjack, or cheddar work as well. Just pick your favorite!
Italian Artichoke Tomato and Pasta Salad
Yield: 4-6 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
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!
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