First Pasta Salad of the Season! Fusilli with Artichokes and Feta

When the weather gets warmer I always love having my fridge stocked with things I can just grab, so that I am not having to be in a hot kitchen cooking over the stove. Well, today it certainly doesn't feel hot, but last week it was gloriously warm and sticky-just the way I like it! I came up with this Fusilli Pasta Salad with Artichokes and Feta for lunch and proceeded to eat it for three meals. It seemed to get better each day.  (Yes, I am currently having a slight obsession with the sundried tomato artichoke heart combination...) Hopefully the sun will be back soon and I can make it again!

Here's What You Need Pasta:
15oz Artichoke hearts, rinsed and drained
Parmesan
2 big handfuls of baby spinach
1 cup whole grain pasta like fusilli (amount dried)
1/3 cup sundried tomatoes
Handful of walnuts, roughly chopped (optional)
2oz of flavored feta (or more depending on your taste)

Here's What You Need Dressing:
1/4 cup extra virgin olive oil
2-3 TBS red wine vinegar
Juice of 1/2-1 lemon
1/2 tsp minced garlic
1 tsp seasoning (I used Country French Vinaigrette from Penzeys)
Sea salt and pepper

Here's What You Do:
Cook pasta according to the directions, drain and pour into a big pasta bowl. Whisk together the ingredients for the dressing, adding sea salt and pepper to taste. Quarter the artichoke hearts and chop the sundried tomatoes. Toss the pasta ingredients with the dressing, making sure all the noodles are covered. Add parmesan, and extra squeeze of lemon and salt and pepper. Serves about 4.

Kid Tip:
If you feel that the artichoke hearts and sundried tomatoes make be too strong of flavors for your children, simply set some of the pasta to the side and add the dressing and spinach, chopped. Top with parmesan and salt and pepper. You can feel free to substitute another veggie in the place of the spinach too.