2cupsdry pasta (~8 oz.)(Use a small shape, such as ditalini or cavatelli)
3/4cupchopped marinated artichoke hearts
1/2English cucumber, finely chopped
1/2cupfinely chopped red onion
1/2cupcrumbled feta cheese
1/3cupsliced black olives
Optional herb garnish: fresh chopped basil, parsley, oregano, or dill.
Zesty Greek Feta Dressing
1/3cupextra-virgin olive oil
3Tbsp.crumbled feta cheese
2Tbsp.red wine vinegar
3/4tsp.freshly cracked black pepper
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Drain, rinse under cold water, and transfer to a large bowl.
Prepare Zesty Greek Feta Dressing by combining all ingredients in a blender (I use a Ninja) and blending until homogenous. Alternatively, leave out the feta and whisk ingredients in a small bowl.
Add remaining pasta salad ingredients to the bowl with pasta and toss to combine. Add the dressing and toss to coat. Garnish with herb of choice, if desired.
MAKE-AHEAD/STORAGE: This salad can be made up to 3 days ahead, and it lasts 5 days total in the fridge. The salad, however, will slightly dry out in the fridge. To rehydrate the noodles, simply stir in extra olive oil prior to serving. Or, alternatively, make a double batch of the Greek dressing to add at a later time.SERVING: This salad goes great with burgers, grilled chicken or fish, or sandwiches.