Zesty Greek Pasta Salad

Learn how to make pasta salad with a tangy twist with this Zesty Greek Pasta Salad recipe. This is a terrific summer pasta salad perfect for your next potluck or barbecue.

Ingredients

6 baby artichokes
1/4 cup lemon juice
1/2 pound whole wheat penne
1/2 cup tomato juice
2 tablespoons light olive oil
Juice of 1 lemon
2 garlic cloves, minced
3 tablespoons parsley
3 tablespoons fresh basil, or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tomato, chopped
1/2 cup kalamata olives
2 tablespoons capers
1/2 cup Feta cheese (optional)

Instructions

Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters.
Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain.
Steam artichokes until tender, about 20 minutes. chill.
In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.
To make the salad dressing, combine tomato juice, olive oil, lemon juice, garlic, parlsey, basil, salt and pepper in a food processor or blender and puree for about 30 seconds.
Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.