Pasta Salad
Prep time
Cook time
Total time
Serves: 8
  • 16 ounces of rotini pasta, cooked and drained
  • 3 ounces (large handful) fresh spinach, chopped
  • ¼ cup chopped fresh basil
  • 10 ounces grape tomatoes, cut in half
  • ½ cup or more of sundried tomatoes, chopped
  • 4 ounces of feta cheese
  • ¾ cup of mozzarella cheese
  • 14 ounce can of marinated artichoke hearts, drained and chopped
  • optional: thinly sliced red onion, or cucumber chunks
  • Dressing:
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 cloves of garlic, chopped
  • juice of half a lemon
  • salt and pepper to taste
  1. In a large bowl, add the cooked, drained and cooled pasta, sundried tomatoes, grape tomatoes, spinach, basil, artichokes, feta and mozzarella cheese.
  2. Mix well and then you are ready to make your dressing.
  3. Mix the olive oil, balsamic vinegar, garlic and lemon juice really well and pour over salad.
  4. Toss well, and chill before serving. This makes a huge amount, probably enough for eight, depending on serving size.
Recipe by Joyful Homemaking at