Ingredients
Scale
- 1 pound pasta
- 1 pint grape tomatoes, halved
- 1 cup cucumbers, sliced
- 1 cup spinach, coarsely chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup olives
- 7.5 oz marinated artichoke hearts, drained and chopped
- 6 oz feta crumbles
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced or grated
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions.
- In a mason jar, combine all dressing ingredients and shake for at least 30 seconds to emulsify.
- In a large bowl, combine cooked pasta with grape tomatoes, cucumbers, spinach, red onion, olives, and artichoke hearts. Pour half of the dressing over the salad and toss to combine. Add feta and mix gently.
- Refrigerate until ready to serve. Top with additional dressing if desired before serving.
Notes
Add additional vegetables like bell peppers or zucchini for extra flavor.
For a vegan option, omit the feta or replace it with a dairy-free cheese alternative.
This salad tastes even better after a few hours in the fridge, allowing the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.