Feta Artichoke Pasta Salad

Feta, artichoke, olives, and tomatoes make this the perfect summer pasta salad. Or you can eat it year round, like I do.

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Serve this Feta Artichoke Pasta Salad at your next BBQ with other sides like macaroni salad, potato salad, and macaroni & cheese.

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. I think next time I’ll add some some sun dried tomatoes, too.

It’s perfect for a picnic/BBQ since there’s no mayo in it that you have to worry about keeping cool.

I also make the full batch and pack it for lunches throughout the week.

INGREDIENTS

• Noodles
• Crumbled Feta Cheese
• Black Olives
• Green Olives
• Tomatoes
• Artichoke Hearts
• Onion
• Italian Seasoning
• Ranch Dressing Seasoning
• Olive Oil
• Parmesan Cheese

TIPS & TRICKS

• Use your favorite noodle shape. I usually opt for mostaccioli or mini ziti.
• Buy pre-sliced olives to save time.
• I buy the artichoke hearts packed in olive oil. Drain the oil before you chop them up.
• Store extra pasta in the fridge, covered. If it is a bit dry on day 2 or 3, just add some more olive oil and toss.

TOOLS FOUND ON AMAZON TO HELP YOU:

• Colander – I have a colander with a handle and it’s actually one of my favorite kitchen tools.
• Serving Bowl – I like bowls with lids for storing leftovers.
• Olive Oil Dispenser – I keep this on my counter and not only is it pretty, it’s very useful!

NEED MORE SIDE DISHES IN YOUR LIFE? TRY THESE:

• Arabic Potato Salad
• Spinach & Artichoke Dip
• Honey BBQ Sauce

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Feta Artichoke Pasta Salad

This simple pasta salad filled with feta, artichoke hearts, olives, and tomatoes is great all year round!

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Print Pin Rate

Course: Main Course, Side Dish

Cuisine: American

Keyword: feta artichoke pasta salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 10 servings

Calories: 302kcal

Ingredients

• 1 package crumbled feta cheese
• 1 lb noodles I use mostaccioli or mini ziti
• 1 can black olives sliced
• 1/2 jar green olives sliced
• 2 medium roma tomatoes diced
• 1 jar artichoke hearts chopped
• 1 small red onion diced (or 1 Tb dried onion)
• 2 Tb Italian seasoning
• 1 packet dry ranch dressing
• olive oil
• parmesan cheese

Instructions

• Bring a large pot of salted water to boil. Add the pasta and cook until tender. Drain and set aside.
• Lightly coat the pasta with olive oil.
• Add the packet of dry ranch dressing and stir.
• Add the tomatoes, onion, artichokes, and olives. Toss.
• Add in the feta cheese and Italian seasoning and toss again.
• Sprinkle with parmesan cheese.
• If pasta gets too dry, add a little more olive oil and re-toss.

Notes

• Use your favorite noodle shape. I usually opt for mostaccioli or mini ziti.
• Buy pre-sliced olives to save time.
• I buy the artichoke hearts packed in olive oil. Drain the oil before you chop them up.
• Store extra pasta in the fridge, covered. If it is a bit dry on day 2 or 3, just add some more olive oil and toss.

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 40g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1073mg | Potassium: 190mg | Fiber: 3g | Sugar: 3g | Vitamin A: 369IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 1mg

Tried this recipe?Tag @melissa_pplates or use #persnicketyplates!