Cold Rotini Pasta Salad with Tomatoes and Artichoke Hearts


cold rotini artichoke salad

This week’s easy recipe is a vegetarian dish that can be the main course for a meatless Monday or a wonderful side dish with a main course.  My Cold Rotini Pasta Salad with Tomatoes and Artichoke Hearts  is as super easy to make as it is great.  All you have to know how to do is boil water and open cans and you are good to go!  But don’t tell your guests how easy it was to make because they will think you knocked yourself out making the awesome dish.


2 C Tri-Color Rotini pasta

1 can 6.5 oz marinated artichoke hearts

1 can 10 oz artichoke hearts quartered

25 pitted kalamata olives – sliced in half

20 sweet grape tomatoes – sliced in half

1/2 C feta cheese with Mediterranean herbs

1/2 red onion thinly sliced

2 Tbsp olive oil

1 Tbsp white wine

2 Tbsp balsamic vinegar

1 tsp dry Italian seasoning

salt and pepper to taste

4 fresh basil leaves – chopped


Prepare Rotini pasta per package instructions, and then drain water and rinse pasta with cold water to stop the cooking.   Set aside.

Drain the liquid form the artichoke cans.

Slice any artichoke heart pieces that are too big.

Slice 25 kalamata olives in half lengthwise.

slice 20  sweet grape tomatoes in half.

Thinly slice red onion and then slice in half.

In small bowl mix olive oil, wine, balsamic vinegar, Italian seasoning and salt and pepper.

To large bowl add pasta, artichokes, kalamata olives, basil and onions.  And gently stir.

Add dressing and crumbled feta and gently stir .

Add the grape tomatoes and stir and plate.

Serve with french bread.


I made my reservations for the International Food Blogger Conference to be held in Seattle, WA September 20-22, 2013.  Foodista and Zephyr Adventures put on a tremendous event every year.  My first experience was in Santa Monica.  I normally am a little reserved but, the people, food, and speakers made for a truly enjoyable conference.

Last fall we were off to beautiful Portland for the conference.         Portalnd


The conference started with a Book Fair.  Last year I enjoyed the books and speaking with the authors at the fair.  And this year I plan to unveil my first book at the fair! What a difference a year makes.

After the afternoon sessions it was time for a taste of Portland.  At this event local growers and restaurateurs present samples of the fine food and beverage.

Portland craft beer



Craft beer always a good start.



It was like speed networking.  Each merchant had a few minutes a the table to present their fine product and then they would move on and a new vendor would come to the table.






How about black berries?   DSCN1732


And how about a final event featuring world famous food photographer Andrew Scrivani and Chef John Mitzewich!!

If you cook, blog, or just like to eat and talk about great food check out IFBC 2013 for registration material for the Seattle Conference.

Good Eating and Table Talk,


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