Greek Pesto Pasta Salad

(from castro15’s recipe box)

Categories: Pasta


  • Kosher salt, to taste
  • 8 oz. fusilli or rotini
  • 3/4 cup Basic Pesto (see recipe)
  • 1/4 cup olive oil
  • 2 tbsp. white wine vinegar
  • Black pepper, to taste
  • 8.5 oz. can artichoke hearts, drained and quartered
  • 8 oz. feta cheese, cubed
  • 1 small cucumber, chopped
  • 1 cup grape tomatoes, halved


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Meanwhile, make the dressing by whisking the pesto with the olive oil, vinegar, a large pinch of salt and some pepper in a small bowl.

  2. Drain the pasta and rinse under cold water. Allow it to dry slightly, then toss in a bowl with 4 to 5 tbsp. of the pesto dressing. Taste and season with salt, if needed.

  3. Add the artichoke hearts, feta, cucumber, and tomatoes to the pasta. Spoon the remaining dressing all over the top and gently toss again.

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