Italian Artichoke Tomato and Pasta Salad

By vealam

Ingredients

• 6 ounces small pasta, I used a gluten free penne
• 3 cups grape tomatoes, halved
• 1 14 ounce can whole artichoke hearts (plain, not marinated), about 8 hearts drained and quartered
• 12 large basil leaves, sliced very thin
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• feta cheese to sprinkle on top, or the alternative cheese of your preference

Details

Servings 4
Adapted from barefeetinthekitchen.com

Preparation

Step 1

Cook the pasta according to directions, drain in a colander and rinse immediately with cold water, until the pasta is cool. Combine all of the ingredients, except the feta, in a large mixing bowl. Toss well to coat thoroughly. The salad will keep nicely in the refrigerator for a day or two. Scoop into bowls and sprinkle with cheese, just before serving. Enjoy!