Grammy's Kitchen · Pesto Pasta · Greek Pesto Pasta Salad
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 3 cooks on www.thepioneerwoman.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Kosher salt, to taste | |
| 227 g | 8 oz. fusilli or rotini |
| 3/4 c. Basic Pesto | |
| 54 g | 1/4 c. extra-virgin olive oil |
| 30 g | 2 tbsp. white wine vinegar |
| Black pepper, to taste | |
| 241 g | 1 8.5-ounce can artichoke hearts, drained and quartered |
| 227 g | 8 oz. feta cheese, cubed |
| 1 small cucumber, chopped | |
| 242 g | 1 c. grape tomatoes, halved |
| 1/2 c. pitted kalamata olives, halved |
Method: 3 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>So far, I have taste tested this recipe as I am as putting it together. It’s delicious and very refreshing for a summer salad and any occasion. </p><p>I have a team meeting tomorrow at my work, and some of my team members are vegetarian and this is perfect.” — a cook, 5★
“<p>I made it exactly as the recipe says, with one slight modification. I had about 3 oz of basil flavored feta cheese, so I used that plus 5 oz of regular. It was delicious. I served it with broiled salmon and our guests all ate seconds. I will definitely do i” — a cook, 5★