Ripe sunburst and cherry tomatoes, tangy artichoke hearts, tender pasta and fresh basil are tossed together with a splash of vinegar and oil, then sprinkled with feta cheese. I walked into the kitchen this morning and spied our basket of grape tomatoes.
I decided to put them to good use before they all disappeared. These little bite size tomatoes usually are eaten as fast as I can get them home from the store. My boys will pop them in their mouths like candy every time they walk past the counter where I keep them.
The salad will keep nicely in the refrigerator for a day or two, making it perfect for summer barbecues and picnics. My youngest son loved all of these flavors so much that he requested seconds and gave the pasta two thumbs up. (I stashed the last tiny portion of this salad at the back of the fridge for my own lunch tomorrow. I have no intention of sharing it!)
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