Cooking Instructions
- Cook pasta according to directions on package. Let pasta cool.
- Add quartered artichoke hearts, halved Kalamata olives, cucumber chunks, cherry tomatoes, and Feta cheese.
- For vinaigrette, whisk together Milanese Gremolata Olive Oil, Sicilian Lemon White 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.
- Serve warm or chilled.
- 1/4 cup VS Milanese Gremolata Olive Oil
- 2 Tbsp VS Sicilian Lemon White Balsamic Vinegar
- 1 bag Orecchiette Italian Harvest Pasta
- 1 can (13 oz) brined artichokes, cut into quarters
- 1/2 pound Kalamata Olives, sliced in half
- 1 cucumber, seeded and cut into 1/2” chunks
- 1 pint cherry tomatoes, halved
- 8 oz Feta Cheese, crumbled
- 1/2—3/4 tsp Healthy Life Garlic Powder
- 1/2 tsp Healthy Life Dried Oregano
- 1 1/2 Tbsp freshly squeezed lemon juice
- Pink Himalayan Sea Salt and pepper to taste
Ingredients
| Quantity | Measurement | Title |
|---|---|---|
| 1 1/2 | tablespoon(s) | Fresh Squeezed Lemon Juice |
| 8 | ounce(s) | Feta Cheese (crumbled) |
| 1 | total | Cucumber (seeded and cut into 1/2″ chunks) |
| 1/2 | pound(s) | Kalamata Olives (sliced in half) |
| 1 | can(s) | Brined Artichokes (13 oz, cut into quarters) |
| 1 | bag(s) | Orecchiette Italian Harvest Pasta |
| 2 | tablespoon(s) | Vita Sana Sicilian Lemon White Balsamic Vinegar |
| 1/4 | cup(s) | Vita Sana Milanese Gremolata Olive Oil |
| 1 | pint(s) | Cherry Tomatoes (halved) |
| 1/2 to 3/4 | teaspoon(s) | Healthy Life Garlic Powder |
| 1/2 | teaspoon(s) | Healthy Life Dried Oregano |
| 1 | to taste | Fresh Ground Black Pepper |
| 1 | to taste | Pink Himalayan Sea Salt |
Suggested Vita Sana Products
No items found
No items found