HOW TO MAKE IT :
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, make the dressing by whisking the pesto with the olive oil, vinegar, a large pinch of salt, and some pepper in a small bowl.
- Drain the pasta and rinse under cold water. Allow it to dry slightly, then toss in a bowl with 4 to 5 tablespoons of the pesto dressing. (Add a bit more if you want the pasta to be more coated.) Taste and season with salt, if needed.
- Add the artichoke hearts, feta, cucumber, tomatoes, and olives to the pasta. Spoon the remaining dressing all over the top and gently toss again.
