Pesto Pasta Salad with Artichokes, Olives & Feta

Pesto Pasta Salad

with Artichokes, Olives & Feta

25 MIN
$20.99 4 Servings
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From the Test Kitchen

For this colorful pasta salad, you'll toss orzo with bites of tomatoes, artichokes, cucumbers, olives, and feta, plus basil pesto for bright flavor and a pinch of red pepper flakes for a kick of heat.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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fresh
ingredients
Pesto Pasta Salad with Artichokes, Olives & Feta
Title
  • ½ lb Orzo Pasta
  • 1 Persian Cucumber
  • 4 oz Grape Tomatoes
  • ½ cup Marinated Artichoke Hearts
  • ⅓ cup Basil Pesto
  • 1½ oz Feta Cheese
  • 2 oz Sliced Roasted Red Peppers
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp White Balsamic Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the artichokes. Roughly chop the olives.

2 Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water.
3 Finish & serve your dish
Meanwhile, in a large bowl, combine the pesto, vinegar, peppers, halved tomatoes, sliced cucumbers, chopped artichokes, chopped olives, half the feta (crumbling before adding), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Add the cooked pasta and stir to combine. Taste, then season with salt and pepper if desired. Serve the pasta salad garnished with the remaining feta. Enjoy!

Tips from Home Chefs

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Pesto Pasta Salad

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the artichokes. Roughly chop the olives.

2 Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water.
3 Finish & serve your dish
Meanwhile, in a large bowl, combine the pesto, vinegar, peppers, halved tomatoes, sliced cucumbers, chopped artichokes, chopped olives, half the feta (crumbling before adding), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Add the cooked pasta and stir to combine. Taste, then season with salt and pepper if desired. Serve the pasta salad garnished with the remaining feta. Enjoy!
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