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This Week's Top Recipes

Picnic Pesto Salad

VegetarianStove-TopMediterranean

Time: 30 minutes

Yield: 6 servings

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About

A picnic without a pasta salad is like a picnic without a picnic blanket; you can do it, sure, but doesn't it just feel wrong? And if you're going to make a pasta salad, it's best to make an amazing one, right? Picnic Pesto Salad is that amazing pasta salad, with its Greek-inspired blend of tangy olives and artichokes, sharp and creamy feta cheese, juicy grape tomatoes, and of course, tender pasta. For a summery flair, the pasta is dressed in an herbaceous pesto dressing that's light and refreshing and just a joy! When you lay out the luncheon spread under your favorite picnic tree, this Picnic Pesto Salad should be front and center!

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Ingredients

  • 8 ounces fusilli or rotini
  • 3/4 cup pesto
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • kosher salt, to taste
  • black pepper, to taste
  • 1 (8.5-ounce) can artichoke hearts, drained and quartered
  • 8 ounces feta cheese, cubed
  • 1 small cucumber, chopped
  • 1 cup grape tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved

Directions

Step 1 -In a large pot of salted, boiling water, cook the fusilli to al dente, according to the package directions.

Step 2 -Drain the fusilli and rinse it under cold water.

Step 3 -Allow the fusilli to dry slightly.

Step 4 -While the fusilli cooks, whisk the pesto with the olive oil, the vinegar, the salt, and the pepper in a small bowl.

Step 5 -In another bowl, toss the fusilli with 4-5 tablespoons of the pesto dressing.

Step 6 -Taste the salad and season with the salt.

Step 7 -Add the artichoke hearts, the feta, the cucumber, the tomatoes, and the olives to the salad.

Step 8 -Spoon the remaining dressing all over the top of the salad and gently toss to combine.

Step 9 -Serve.

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