Greek Pesto Pasta Salad

Instructions

1. 1

   Use pesto and feta made without animal rennet. Put 3000 ml of the water in a 5-litre saucepan, cover and bring to a rolling boil over high heat, allowing about 12–15 minutes.

2. 2

   While the water heats, let the artichoke hearts thaw if needed and drain the olives; the listed amounts are the drained weights. Quarter the artichokes, halve the pitted olives and tomatoes, chop the cucumber into small pieces and cut the feta into 1 cm cubes.

3. 3

   Whisk the pesto, olive oil, white wine vinegar and black pepper together in a 4-litre mixing bowl.

4. 4

   Add the salt and dry pasta to the boiling water. Cook uncovered at a steady boil over medium-high heat, stirring occasionally, until tender, usually 10–12 minutes or according to the packet. Finish preparing the vegetables while the pasta cooks.

5. 5

   Drain the pasta in a colander. Slowly pour the remaining 2000 ml of cold water over it, tossing gently until cool, then shake and drain thoroughly for about 1 minute.

6. 6

   Add the cooled pasta to the dressing and toss thoroughly. Fold in the artichokes, cucumber, tomatoes, olives and feta until evenly coated, then divide among four bowls and serve immediately.