Greek Pasta Salad with Milanese Gremolata and Lemon

Serves 8-10, as a side dish.


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 Flying Olive's Milanese Gremolata or Flying Olive Eureka Lemon Extra Virgin Olive Oil

2 Tbsp Flying Olive's Sicilian Lemon Balsamic Vinegar

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


Cook pasta according to directions on package.

Let pasta cool a bit.  Add quartered artichoke hearts, halved Kalamata olives, cucumber chunks, cherry tomatoes, and Feta cheese.

Combine Flying Olive Extra Virgin Olive Oil of Choice & Sicilian Lemon Balsamic Vinegar, 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.

Taste and add salt and pepper (the kalamatas are salty!) Serve warm or chilled.

Submitted by Barb L.