Greek Pasta Salad

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


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