1 14ouncecan whole artichoke heartsplain, not marinated, about 8 hearts drained and quartered
12large basil leavessliced very thin
3tablespoonsred wine vinegar
1/2teaspoonfreshly ground black pepper
feta cheese to sprinkle on topor the alternative cheese of your preference
Cook the pasta according to directions, drain in a colander and rinse immediately with cold water, until the pasta is cool. Combine all of the ingredients, except the feta, in a large mixing bowl. Toss well to coat thoroughly. The salad will keep nicely in the refrigerator for a day or two. Scoop into bowls and sprinkle with cheese, just before serving. Enjoy!
We are a house divided with regards to feta cheese, so serving it on the side kept everyone happy. If you aren't a fan of feta, mozzarella, parmesan, pepperjack, or cheddar work as well. Just pick your favorite!
Italian Artichoke Tomato and Pasta Salad https://barefeetinthekitchen.com/artichoke-tomato-pasta-salad-recipe/