Name: Pasta Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 1 lb Dried Grain or Gluten Free Rotini; 2 Grated Carrots; 1 Red pepper, diced; 1 Bunch Scallions, chopped; 1 Bunch Swiss Chard, finely sliced or Tuscan Kale; ¼ cup Sun-dried tomatoes packed in olive oil, finely sliced or Marinated Artichoke hearts; ½ cup Kalamata olives; 1 cup Greek Sheep or Goat milk Feta Cheese, crumbled or Grated Pecorino Romano or Vegan Mozzarella Cheese; 2 tbsp Fresh or Dried Dill; 120 ml Extra Virgin Olive oil; 45 ml Apple cider Vinegar or Red Wine Vinegar; 25 ml Fresh Lemon Juice; 2 Cloves Fresh Garlic, finely grated( I prefer using a Microplane); 1 tsp Sea Salt; 1 tsp Dried Basil or Italian Seasoning Spice Blend or Dried Oregano; 2 tbsp Dried Dill or 1/4 cup Fresh Dill, finely chopped; 3 medium carrots, peeled and grated; 1 bunch green onions, sliced; 1 bunch mixed winter greens (beet, Swiss chard, kale), thinly sliced; ⅓ cup thinly sliced sun-dried tomatoes in olive oil; 1 cup pitted Kalamata olives; 1 can wild caught tuna; 1 block vegan Feta style cheese; 1 250 gram (1/2 lb) package grain free pasta ( I like Jovial foods cassava pasta or Eat Banza)

DifficultyBeginner

This salad is so versatile and can be made with whatever seasonal veg you like and with whatever protein you wish, vegetarian or meat. You can switch out the chicken or tuna for chickpeas or butter beans to make this vegetarian/ vegan.

Yields6 Servings

Prep Time30 minsCook Time10 minsTotal Time40 mins

Conversion Chart

1 lb Dried Grain or Gluten Free Rotini

2 Grated Carrots

1 Red pepper, diced

1 Bunch Scallions, chopped

1 Bunch Swiss Chard, finely sliced or Tuscan Kale

¼ cup Sun-dried tomatoes packed in olive oil, finely sliced or Marinated Artichoke hearts

½ cup Kalamata olives

1 cup Greek Sheep or Goat milk Feta Cheese, crumbled or Grated Pecorino Romano or Vegan Mozzarella Cheese

2 tbsp Fresh or Dried Dill

Lemon Garlic Vinaigrette

120 ml Extra Virgin Olive oil

45 ml Apple cider Vinegar or Red Wine Vinegar

25 ml Fresh Lemon Juice

2 Cloves Fresh Garlic, finely grated( I prefer using a Microplane)

1 tsp Sea Salt

1 tsp Dried Basil or Italian Seasoning Spice Blend or Dried Oregano

2 tbsp Dried Dill or 1/4 cup Fresh Dill, finely chopped

Pantry Greek Pasta Salad (Grain & Dairy Free)

3 medium carrots, peeled and grated

1 bunch green onions, sliced

1 bunch mixed winter greens (beet, Swiss chard, kale), thinly sliced

⅓ cup thinly sliced sun-dried tomatoes in olive oil

1 cup pitted Kalamata olives

1 can wild caught tuna

1 block vegan Feta style cheese8.1 ounce (230 grams)

1 250 gram (1/2 lb) package grain free pasta ( I like Jovial foods cassava pasta or Eat Banza)

Prepare Vinaigrette in a glass mason jar and set aside. Place all the prepared vegetables in a large bowl.

Cook Pasta according to the directions on the package, being sure to monitor it closely as Grain or Gluten Free Pasta will overcook very easily. Allow Pasta to cool a little but don't allow it to get cold or it will clump up.

Add the slightly cooled pasta to your vegetables. Pour Vinaigrette over the ingredients; stir well. Add the Feta and the Protein of your choice and gently stir the salad again. This salad will store well in the refrigerator for up to 4 days.

Pantry Greek Pasta Salad

Prepare salad according to the directions for the pasta salad above. For the vinaigrette make sure to use red wine vinegar in the vinaigrette as well as dried oregano or basil.

CategoryDinner, Lunch, Pasta

Ingredients