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Fresh Spring Pesto Pasta Salad Recipe with Artichokes and Feta

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A light and refreshing pasta salad featuring rotini tossed in basil pesto with artichokes, feta, cherry tomatoes, and fresh spinach. Perfect for summer meals, served chilled or at room temperature.

Ingredients

Scale
  • 12 oz rotini pasta
  • 3/4 cup jarred basil pesto
  • 1 can (14 oz) canned artichoke hearts, drained and quartered
  • 6 oz feta cheese, crumbled
  • 1 cup cherry tomatoes, halved (optional)
  • 2 cups fresh spinach leaves, roughly chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Optional fresh basil leaves for garnish

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts). Add 12 oz rotini and cook according to package instructions, usually 9-11 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander, then rinse under cold water for about 30 seconds to cool and stop cooking. Shake off excess water thoroughly.
  3. In a large mixing bowl, combine 3/4 cup jarred basil pesto with 2 tbsp extra-virgin olive oil and 1 tbsp fresh lemon juice. Whisk lightly to blend flavors and loosen the pesto texture.
  4. Add the cooled pasta to the bowl and gently toss using a wooden spoon until every piece is coated with the pesto mixture.
  5. Fold in 1 can drained, quartered artichoke hearts, 1 cup halved cherry tomatoes, and 2 cups chopped fresh spinach. Sprinkle 6 oz crumbled feta over the top, then gently mix to combine without breaking the cheese.
  6. Add salt and freshly ground black pepper to taste, starting with about 1/2 tsp salt and 1/4 tsp pepper, then adjust as needed.
  7. Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature, garnished with fresh basil leaves if desired.

Notes

Rinse pasta under cold water immediately after draining to prevent mushiness and help pesto cling better. Fold in feta gently to keep chunks intact. Salad stores well up to 2 days refrigerated. For vegan version, use vegan pesto and substitute feta with marinated tofu or vegan cheese. For gluten-free, swap pasta with quinoa or chickpea/rice flour penne.

Nutrition

Keywords: pesto pasta salad, artichokes, feta, summer salad, rotini pasta, easy pasta salad, vegetarian, quick meal

Find it online: https://yumyep.com/fresh-spring-pesto-pasta-salad-recipe-with-artichokes-and-feta-perfect-for-summer/