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.

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

1

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

2

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.

3

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.

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

Directions

1

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

2

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.

3

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.

Pasta Salad