6. Servings: 6 servings. Serve this Feta Artichoke Pasta Salad at your next BBQ with other sides like macaroni salad, potato salad, and macaroni & cheese. Keyword: pasta salad with artichokes, olives, and feta. Drain. Add the pasta into the pan and toss to coat with the mixture. This is an old favorite of ours. Rub the quarters all over with the lemon. We came up with this during a time when we were broke, so we just combined what we had to make a meal. 5. Letting the pasta salad stand for 10 minutes before serving will give the flavors time to blend. Combine vinegar and next 4 ingredients in a large bowl. Add in some of the water from the pasta if it seems too dry. Cook pasta according to package directions, omitting salt and fat. https://www.allrecipes.com/recipe/239572/chickpea-artichoke-and-feta-salad I think next time I’ll add some some sun dried tomatoes, too. Drain and rinse with cold running water until cool. Ingredients. If the recipe calls for artichoke quarters, cut each artichoke lengthwise into quarters and remove the choke. Add in the crumbled feta to the pasta and toss to combine. Rub the entire artichoke with the lemon. Divide the pasta mixture between 4 plates and garnish with fresh parsley and basil. As you finish each artichoke, place it in the bowl of lemon water Trimmed artichokes can be stored, refrigerated, in acidulated water, for 24 hours. Add in the artichoke hearts, remaining lemon juice, lemon zest, salt & pepper. I first had this pasta salad at a function I went to with my mom & liked it so much that I tracked down the host and got the recipe.


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