This recipe was inspired by food writer, chef and recipe developer Susie Middleton, who blogs at sixburnersue.com. I made a few changes. Susie added spinach to the salad, which would add gorgeous color and nutrition. Alas, I did not have any.
GREEK PASTA SALAD WITH FETA, OLIVES, ARTICHOKES, TOMATOES & PEPPERONCINI
The Ingredients.
1/4 cup/60ml mild extra-virgin olive oil
1 tablespoon plus 1 teaspoon white balsamic vinegar
Kosher salt
Freshly ground pepper
1 small red onion, cut in very thin slices
One can chick peas, rinsed and drained
One 14-ounce/400-g can quartered artichoke hearts, well-drained and cut
8 ounces small grape tomatoes, halved
Pitted black olives and green Spanish olives
4 ounces/115 g good-quality, creamy feta cheese, crumbled
2 tablespoons chopped fresh oregano (I had to use dried oregano)
8 ounces/225 g dried gemelli or other curly pasta (had to use rotini pasta)
1/3 cup/35 g chopped toasted walnuts
Sliced pepperocini, drained
The Directions.
1. Whisk or stir together olive oil, vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and several grinds of pepper. Add onion, chick peas, artichokes, grape tomatoes, olives, feta, and toss well. Let mixture sit for 15 to 20 minutes.
2. Cook pasta until al dente. Drain well in a colander but do not rinse. Transfer warm pasta to mixing bowl with the dressing and vegetables and season with 1/4 teaspoon salt. Add the toasted walnuts and the pepperoncini and toss well. (The feta will loosen up and coat the pasta.) Taste and season with more salt and pepper, if desired. (You can also let the tossed pasta sit for a few minutes, stir again, and taste.)
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