Ingredients

  • 1 box medium pasta such as spirals or radiatore
  • 1-13 ounce can of brined artichokes, cut into quarters
  • ½ pound Kalamata olives, sliced in half
  • 1 cucumber, seeded and cut into ½ inch chunks
  • 1 pint cherry tomatoes, halved
  • 8 ounces Feta cheese, crumbled
  • ¼ cup J. Olive Co. Milanese Gremolata Olive Oil
  • 2 Tbsp J. Olive Co. Sicilian Lemon Balsamic
  • 1/2-3/4 tsp garlic powder
  • 1/2 tsp dried mint, oregano, or parsley (your choice or taste and add more than 1 if desired)
  • 1 1/2 Tbsp freshly squeezed lemon juice
  • Salt & pepper to taste

Directions

  1. Cook pasta according to directions on package.
  2. Let pasta cool a bit.  Add quartered artichoke hearts, halved Kalamata olives, cucumber chunks, cherry tomatoes, and Feta cheese.
  3. Combine olive oil& Balsamic, garlic powder, mint/oregano/parsley, and lemon juice.  Add half the vinaigrette to the pasta and gently fold it in.  Add more dressing as desired.
  4. Taste and add salt and pepper (the kalamatas are salty!) Serve warm or chilled.

Image and recipe courtesy of Flying Olive

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