This is one of my favorite summer pasta salads because it’s simple and has a lot of possible variations. You can serve it warm or chilled (plan in advance for the latter), add sliced olives, or use different herbs (e.g. basil) or cheeses (e.g. parmesan). You could add your own dressing if you prefer it to the oil & vinegar marinade that the artichokes come in, or mix in colorful chopped sauteed veggies, like yellow squash or zucchini. Serves 2-3 as a main dish, 4-5 as a side. If you serve it warm, it takes only 15 minutes or so — as long as it takes to boil the pasta, if you chop in the meantime.
3 1/2 cups of colored bowtie pasta or rotelli
1 cup cherry tomatoes, halved
1/2 cup feta cheese
1/4 cup chopped onion
6 oz. jar quartered marinated artichoke hearts, including liquid
1 tsp. oregano (or other herb; use more if fresh)
Salt & pepper to taste
1. Boil pasta and drain. If you’re serving it cold, let the pasta cool.
2. Transfer pasta to a mixing bowl. Add all ingredients and toss well.
3. Chill, if desired, or serve warm.
Voila! Easy peasy.