Yay! Natalie, one of my favorite people, with one of her favorite salads. She is super fun on twitter (go follow her now) and then go check out her brand spanking new blog: Little Things. I am so pleased to present this recipe and can not wait to try it myself. I think it looks fantastic.
In college, I joined Weight Watchers. Every week, I would dutifully go to the meetings where we were given double sided recipe cards. While there were some doozies on those cards, this pasta salad became one of my favorites. If you’re not a fan of Feta, Parmesan Cheese works well too. You can also use other types of pasta. Variations over the years have seen add cucumbers and chicken at the request of my husband, who is not a fan of artichokes. It was okay, but I really like the original recipe. I now include a dash of garlic powder, salt and pepper to give it extra zing. The beauty of this recipe is that it begs to be adapted. Below you will find the original recipe I was given almost a decade ago.
Tomato and Artichoke Salad
6 oz uncooked bow-tie noodles
1 can (14-16 oz) artichoke hearts, drained and halved (not oil-packed)
1 cup chopped ripe plum tomato [I have used cherry, romas and mini pearls too]
¼ cup torn fresh basil leaves
1 tablespoon olive oil
1 tablespoon lemon juice
¼ cup crumbled feta cheese
- Cook noodles according to package directions; rinse under cold running water, drain well, and set aside.
- In a large bowl, combine remaining ingredients except cheese; add noodles and toss to coat.
- Refrigerate for about 1 hour.
- Serve sprinkled with cheese and enjoy!