Artichokes, Cherry Tomato and Feta Cheese Pasta Salad
Quick and easy to make, and the salad tastes refreshing and delicious.
minced, or to taste
chopped, 1 large onion
freshly chopped, or 1 teaspoon dried
1 can, diced in juice
mariated with 2 tablespoons juice
pitted and sliced
oil-packed, drained and chopped
Cook pasta in large pot of boiling salted water according to the package, rinse under cold water and drain well, set aside.
Heat oil in heavy large skillet over medium-high heat.
Add onions, garlic, rosemary, and oregano.
Sauté until onions are tender, about 5 minutes.
Add diced tomatoes with juices. Simmer until sauce thickens slightly, 3 minutes. Season sauce to taste with pepper if desired.
Return pasta to same pot.
Mix in artichokes, sun-dried tomatoes, olives, ¾ cup cheese and ½ cup basil.
Transfer pasta to bowl.
Sprinkle with remaining cheese and ¼ cup basil before serving.