Because this salad has no lettuce, it will keep well in the refrigerator for several days.

• 3/8 cup balsamic vinegar
• 1/4 cup sugar
• 3 cloves garlic, crushed
• 2 tomatoes, seeded and chopped
• 1 jar (6-1/2 oz) artichoke hearts, drained and cut in half
• 8 ounces fresh mushrooms, quartered or sliced
• 2 ounces feta cheese
• olive oil
• 6 ounces of rotini pasta
• freshly ground black pepper

Directions: put vinegar, sugar, garlic, tomatoes, artichoke hearts, mushrooms and feta in a large salad bowl; toss gently and set aside to marinate while the pasta is cooking. Cook pasta in boiling water, according to package directions, until al dente (about 8 minutes). Drain pasta, rinse with cold water, drain well. Drizzle pasta with olive oil and toss. Add pasta to bowl with other ingredients and toss to mix. Cover and refrigerate several hours. Toss again just before serving and add freshly ground black pepper to taste.

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Copyright © 1996 by John William Ford
Last revised 18 June 1996

jwford at umich dot edu