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Artichokes, Cherry Tomato and Feta Cheese Pasta Salad

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Quick and easy to make, and the salad tastes refreshing and delicious.













Trans-fat Free, High Fiber


45 ml olive oil
4 cloves garlic
minced, or to taste
473 ml onions
chopped, 1 large onion
10 ml rosemary leaves
freshly chopped, or 1 teaspoon dried
10 ml oregano
404.6 ml/g tomatoes
1 can, diced in juice
231.2 ml/g artichoke hearts
mariated with 2 tablespoons juice
59 ml black olives
pitted and sliced
118 ml sundried tomatoes
oil-packed, drained and chopped
346.8 ml/g pasta, linguine
whole wheat
173.4 ml/g feta cheese
118 ml basil
freshly 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 55828% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 476mg 20%
Total Carbohydrate 28g 28%
Dietary Fiber 8g 30%
Sugars g
Protein 37g
Vitamin A 18% Vitamin C 40%
Calcium 22% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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