Whole Wheat Pasta Salad

This easy whole wheat pasta salad is packed with flavorful ingredients. Sundried tomatoes, salami, artichoke hearts, tangy feta cheese, creamy pine nuts, and fresh basil combine with whole wheat noodles to create a delicious and savory side dish perfect for any kind of gathering!

5 from 39 votes

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Course: Appetizer, Salad, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 6

Total Time: 16

Servings: servings

Calories: 359kcal

Equipment

Kitchen Knife
Measuring Spoons
Measuring Cups
Cutting Board
Colander
Salad Bowl
Serving Spoons

Ingredients

1 pound whole wheat pasta any short shape, see note 1
¼ cup olive oil garlic-infused, or regular extra virgin, see note 2
4 ounces salami diced
3 ounces sundried tomatoes sliced
14 ounces artichoke hearts drained and quartered
4 ounces feta cheese crumbled
½ cup pine nuts from a 2-3 ounce package
½ cup sliced fresh basil
salt and pepper to taste

Instructions

Place a large, salted pot of water to boil on the stovetop.
Cook the pasta to package directions and drain.
Rinse the pasta with cold water to cool it down quickly. Transfer the pasta to a large bowl.
Coat the pasta in the olive oil. Season with salt and pepper to taste.
Add the salami, sundried tomatoes, artichoke hearts, feta cheese, pine nuts, and fresh basil to the bowl with the pasta.
Mix everything well, taste for seasoning, and serve.

Notes

General

You can use whatever shape you like here. I used elbows, but try farfalle (bowties), penne, gemelli, fusilli, or cavatappi.
I love making this dish with garlic-infused olive oil if you can find it. If not, feel free to add a sprinkle of garlic powder to the olive oil before mixing the pasta salad together.
Sundried tomatoes can be replaced with cherry tomatoes.
Add more olive oil as needed if the salad seems a bit dry.

Storage

Store leftover pasta salad in an airtight container in the fridge for 3 to 4 days.
I do not recommend freezing this dish.

Nutrition