Yields6 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins
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.
1lbDried Grain or Gluten Free Rotini
1Red pepper, diced
1Bunch Scallions, chopped
1Bunch Swiss Chard, finely sliced or Tuscan Kale
¼cupSun-dried tomatoes packed in olive oil, finely sliced or Marinated Artichoke hearts
1cupGreek Sheep or Goat milk Feta Cheese, crumbled or Grated Pecorino Romano or Vegan Mozzarella Cheese
2tbspFresh or Dried Dill
Lemon Garlic Vinaigrette
120mlExtra Virgin Olive oil
45mlApple cider Vinegar or Red Wine Vinegar
25mlFresh Lemon Juice
2Cloves Fresh Garlic, finely grated( I prefer using a Microplane)
1tspDried Basil or Italian Seasoning Spice Blend or Dried Oregano
2tbspDried Dill or 1/4 cup Fresh Dill, finely chopped
1250 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.