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 tablespoon light olive oil
- Juice of 1 lemon
- 2 garlic cloves, minced
- 3 tablespoon parsley
- 3 tablespoon 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 tablespoon 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.