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Greek Pasta

The Editors
Yield
Makes 6 to 8 servings.
Category
Pasta
Course
Main Dish
Sources
Weekly Wisdom
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Ingredients
1 pound pasta
1 pound canned artichoke hearts, drained and chopped
1 small red onion, chopped
1 red bell pepper, chopped
1/2 cup black olives, pitted
1 small bunch fresh basil, OR 2 tablespoons dried
1/2 cup crumbled feta
1 small bunch fresh spinach
vinaigrette of choice
1 tablespoon olive oil
Parmesan
Instructions

Boil water and cook the pasta. Meanwhile, combine next seven ingredients and toss with the vinaigrette. Drain the pasta and toss with olive oil. Combine the salad ingredients with the hot pasta just before serving to just wilt the greens. Top with Parmesan.

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The Old Farmer's Almanac Editors

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Comments

Orion (not verified)

12 years 6 months ago

This is a superb recipe, but should be renamed to "Greek Pasts Salad" for a more accurate description.