Updated Sunday, June 9th, 2013
Yield: Makes 6 to 8 servings.
This Greek pasta salad recipe combines artichoke hearts, olives, feta, spinach, and fresh basil. A perfect summer side dish!
Boil water and cook the pasta. Meanwhile, combine next seven ingredients and toss with the vinaigrette. Drain the pasta and toss with olive oil. Combine the salad ingredients with the hot pasta just before serving to just wilt the greens. Top Greek pasta salad with Parmesan.
In this issue: Summer Off the Beaten Path
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