This Greek pasta salad will be your go-to summer salad with tangy feta cheese, Kalamata olives and a homemade dressing that tops crunchy cucumbers, tomatoes and artichoke hearts.
Ingredients:
- 1 pound pasta noodles
- Two (15 ounce) cans quartered artichoke hearts in brine, drained
- One (8 ounce) 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 ounces Feta cheese, crumbled
- 1/2 cup Olive Amelia's Milanese Gremolata Olive Oil
- 1/4 Tbsp. Olive Amelia's Sicilian Lemon Balsamic Vinegar
- 1 1/2 Tbsp. Salt Sisters Greek Bread Dip
Directions:
- Combine the Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar and the Greek Bread Dip - set aside.
- Cook pasta according to the directions on the package.
- Let pasta cool a bit. Add quartered artichoke hearts, halved Kalamata olives, cucumber chunks, cherry tomatoes, garlic, red onion and Feta cheese.
- Add half the vinaigrette to the pasta and gently fold it in. Add more dressing as desired.