Pasta salad with artichokes and feta

1. Boil a large pot of salted water and plunge the pasta as indicated on the package for al dente. Drain and rinse under cold water. Drain again.

2. Drain the artichoke hearts and cut into quarters. Dice the feta in regular cubes. Wash and drain the arugula. Peel and slice the white onion. Squeeze half a lemon.

3. Quickly toast the pine nuts in a nonstick skillet. Combine the lemon juice with olive oil, salt and pepper in a bowl.

4. Pour the pasta in a bowl. Add the artichokes, feta, arugula, onion and pine nuts. Sprinkle with coriander. Drizzle with the dressing and toss. Divide the salad into bowls and serve chilled.

Photo credit: Sucré Salé