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.
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 Milanese Gremolata Olive Oil
1/4 Tbsp Sicilian Lemon Balsamic Vinegar
1 1/2 Tbsp Salt Sisters Greek Bread Dip
Combine Milanese Gremolata olive oil, Sicilian Lemon balsamic vinegar and Greek seasoning - set aside.
Cook pasta according to directions on 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.
Add salt and pepper to taste.