- 1 can of crushed or diced tomatoes
- 1 can of marinated artichoke hearts, cut into bite-size pieces with liquid set aside
- 1 can black olives
- 1 1/2 cups feta cheese
- 1/2 onion diced
- 12 oz box of tri-color rotini pasta (or pasta of your choice)
- Italian Spices
While pasta is boiling, saute diced onion in olive oil.
Add olives, tomatoes, artichoke hearts, italian spices, and about three-fourths of the feta cheese to the sautéed onion. Let simmer until pasta is ready.
If sauce is too thick add reserved liquid from artichoke hearts, if too thin add more feta cheese. (I used all of the feta cheese and all of the reserved liquid, but I like a lot of sauce.)
Once pasta is done, toss with sauce.
If you would like to add chicken to your pasta, I used the chicken recipe from Annie’s Eats: Chicken Gyros
Warm Greek Pasta Salad Recipe adapted from: All Recipes: Greek Pasta