Greek Pasta Salad with Cucumbers & Artichoke Hearts

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 Milanese Gremolata Olive Oil
• 1/4 Tbsp. Olive Amelia Sicilian Lemon Balsamic Vinegar
• 1 1/2 Tbsp. Salt Sisters Greek Bread Dip

Directions:

1. Combine the Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar and the Greek Bread Dip - set aside.
2. Cook pasta according to the directions on the package.
   
3. Let pasta cool a bit. Add quartered artichoke hearts, halved Kalamata olives, cucumber chunks, cherry tomatoes, garlic, red onion and Feta cheese.
4. Add half the vinaigrette to the pasta and gently fold it in. Add more dressing as desired.
   
   Add salt and pepper to taste.  Top with thinly sliced fresh basil.
5. Enjoy!