Chopped Greek Pasta Salad (Print Version)

# Ingredients:

→ Pasta Salad

01 - 2 cups dry small pasta (ditalini, cavatelli, or small shells)
02 - 1 pint cherry tomatoes, halved
03 - 3/4 cup chopped marinated artichoke hearts
04 - 1/2 English cucumber, finely chopped
05 - 1/2 cup finely chopped red onion
06 - 1/2 cup crumbled feta cheese
07 - 1/3 cup sliced black olives
08 - 2-3 tablespoons fresh chopped herbs (parsley or dill)

→ Zesty Feta Dressing

09 - 1/3 cup extra-virgin olive oil
10 - 3 tablespoons crumbled feta cheese
11 - 2 tablespoons red wine vinegar
12 - 1 garlic clove
13 - 1 teaspoon honey
14 - 1 teaspoon dried oregano
15 - 3/4 teaspoon cracked black pepper
16 - 1/4 teaspoon kosher salt

# Instructions:

01 - Boil pasta in salted water until al dente. Drain, rinse with cold water, and transfer to large bowl.
02 - Blend all dressing ingredients until smooth. Alternative: whisk ingredients together with grated garlic and crumbled feta.
03 - Add remaining ingredients to pasta. Pour dressing over and toss to combine. Garnish with extra herbs if desired.

# Notes:

01 - Can be made up to 3 days ahead
02 - Keeps for 5 days in refrigerator
03 - Add extra olive oil to rehydrate noodles after refrigeration

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