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Sun-Dried Tomato Pesto Pasta Salad with Feta and Artichokes

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A vibrant and flavorful pasta salad featuring rustic sun-dried tomato pesto, creamy feta, and tangy artichokes. Perfect for quick meals, potlucks, or casual gatherings.

Ingredients

Scale
  • 8 ounces short pasta like rotini or farfalle
  • 1 cup feta cheese, crumbled
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1/2 cup sun-dried tomatoes, packed in oil, chopped
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1/3 cup toasted pine nuts or walnuts (optional)
  • 1/2 cup sun-dried tomatoes in oil, drained (reserve oil)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil (use some reserved from sun-dried tomatoes for richness)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking and cool down the pasta. Set aside in a large mixing bowl.
  2. In a food processor, combine 1/2 cup sun-dried tomatoes (drained), 1/4 cup grated Parmesan, 1/4 cup olive oil plus 1-2 tablespoons of the reserved sun-dried tomato oil, 2 minced garlic cloves, and 1 tablespoon lemon juice. Pulse until chunky but well combined. Scrape down sides as needed. Season with salt and pepper to taste.
  3. Add the pesto to the cooled pasta and stir gently until the pasta is evenly coated. Fold in 1 cup crumbled feta, 1 cup chopped artichoke hearts, 1/4 cup chopped fresh basil, and the toasted nuts if using. Mix just enough to combine—don’t overwork it or the feta might get mushy.
  4. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a gentle stir and adjust seasoning with salt, pepper, or an extra squeeze of lemon if needed.

Notes

Do not overcook pasta; al dente texture is key. Pulse pesto ingredients to keep some texture, not a smooth paste. Save some oil from sun-dried tomatoes for flavor. Use fresh basil just before serving to keep brightness. Toast nuts carefully to avoid burning. If pesto is too thick, add a splash of pasta cooking water to loosen it. Salad tastes great chilled or at room temperature. Store leftovers in airtight container up to 3 days; stir before serving to refresh flavors.

Nutrition

Keywords: sun-dried tomato pesto, pasta salad, feta, artichokes, Mediterranean salad, easy pasta salad, vegetarian pasta salad

Find it online: https://twirltaste.com/sun-dried-tomato-pesto-pasta-salad-recipe-easy-homemade-flavorful-with-feta-and-artichokes/