Greek Artichoke Pasta Salad


  • Salad
  • 1 - 12 oz box pasta (fusilli, rotini or penne)
  • 1 - 14 oz can Napoleon Artichokes, drained
  • 1 cucumber, seeded and chopped
  • 1 pint cherry tomatoes, sliced in half
  • 6 oz Napoleon Kalamata olives, pitted and sliced in half
  • Vinaigrette:
  • 1/3 cup Napoleon Olive Oil
  • 1/4 cup Napoleon Red Wine Vinegar
  • 2 cloves garlic, minced
  • 1 tbls fresh oregano, chopped
  • salt and pepper to taste


Boil pasta according to package (al dente) and allow to cool.  Combine artichokes, cucumber, tomatoes and olives with cooled pasta.  In a separate bowl, combine vinaigrette ingredients and whisk until combined.  Toss dressing with pasta mixture and gently fold in feta cheese.