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.

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.
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.
Ingredients
Directions
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.
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.