Greek Pasta Salad with Cucumbers & Artichoke Hearts

This vibrant Greek Pasta Salad will be your go-to summer favorite! Bursting with fresh flavors, tangy feta, Kalamata olives, and artichoke hearts, all tossed in a zesty homemade dressing made with Olive Amelia’s Milanese Gremolata Olive Oil and Sicilian Lemon Balsamic Vinegar—it’s perfect for backyard barbecues, picnics, or an easy weekday lunch.

Ingredients:

• 1 lb. pasta noodles (your favorite shape)

• Two (15 oz) cans quartered artichoke hearts in brine, drained

• One (8 oz) jar Kalamata olives, halved

• 1 cucumber, seeded and cut into ½-inch chunks

• 1 pint cherry tomatoes, halved

• ¼ red onion, thinly sliced

• 4 cloves garlic, minced

• 8 oz. feta cheese, crumbled

• ½ cup Olive Amelia Milanese Gremolata Olive Oil

• ¼ Tbsp. Olive Amelia Sicilian Lemon Balsamic Vinegar

• 1½ Tbsp. Salt Sisters Greek Bread Dip

Instructions:

1. In a small bowl, whisk together the Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar, and Salt Sisters Greek Bread Dip to create the vinaigrette. Set aside.

2. Cook pasta according to package directions. Drain and let it cool slightly.

3. In a large bowl, combine the cooked pasta with artichoke hearts, Kalamata olives, cucumber, cherry tomatoes, garlic, red onion, and feta cheese.

4. Drizzle half of the vinaigrette over the salad and gently fold it in to coat. Add more dressing to taste.

5. Serve immediately or refrigerate for a couple of hours to let the flavors meld together.