Greek Pasta Salad

Forever making salads that don’t look like “salads".”

I don’t know if it’s the warm weather or the fact we were supposed to go to Greece this summer… But I am all about Greek flavors right now! Flavorful spices & fresh produce are just the perfect combo when you need a healthy, cooling, delicious meal or side!

If you’re in need of a quick & simple salad for your next picnic date, backyard bbq or weekly meal prep — you’re going to want to back-pocket this one! It’s crunchy, hydrating, packed with nutritious foods & simply delicious.

I made this recipe with a gluten-free brown rice pasta (Tinkyada brand), but if you don’t need to maintain a gluten-free diet, feel free to use whatever pasta you enjoy! Whole wheat certainly has it’s place on the plate when it comes to nutritious meals, I just don’t cook with it because I can’t (thanks celiac disease & family genes!)

This recipe is perfect for you if you want a salad that’s….

crunchy
fresh
flavorful
plant-powered
& ready in just 30 minutes!

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Greek Pasta Salad

Prep Time: 30 minutes
Servings: 8

INGREDIENTS

  • 8 oz. dried pasta (I used gluten-free Tinkyada brand)

  • 1 can garbanzo beans (or 1 3/4 c soaked beans)

  • 1 c English cucumber, sliced & quartered

  • 1 c grape tomatoes, quartered

  • 1/2 c kalamata olives, halved

  • 1/2 red onion, small dice

  • 1/2 c feta, crumbled

  • 3 Tbsp. olive oil

  • 1 Tbsp. Italian seasoning

  • 2 tsp. parsley, fresh or dried

  • salt & pepper, to taste

INSTRUCTIONS

  1. Prepare pasta of choice as directed on package. *Can be done ahead of time as pasta needs to cool before assembling this salad.

  2. Prepare cucumber, tomatoes, olives & red onion as described above.

  3. In a large mixing bowl, add cucumber, tomato, olives & onion.

  4. Open & drain can of garbanzo beans & add into the mixing bowl.

  5. When pasta is done cooking & cooled completely, add into the mixing bowl. *If cooking your pasta at time of salad preparation, simply drain pasta when cooked al dente, soak in cold, ice water for 5-10 minutes & drain again to cool!

  6. In a small mixing bowl, add olive oil, seasoning & parsley. Whisk together & drizzle over vegetable & pasta mix.

  7. Fold salad together in the medium mixing bowl until all ingredients are evenly dispersed & dressing has coated salad.

  8. Serve immediately or store in an airtight container in the refrigerator for 5-7 days.

NUTRITION INFO (1 SERVING)

Calories: 325, Fat: 13.5g, Carbohydrates: 43g, Fiber: 5.5g, Sugar: 2.2g, Added Sugar: 0g, Protein: 8.4g

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Try this out next time you need a salad & you want to reach outside of the greens-box! Make sure you tag me @nutritionbymallory so I can see your creations!

xx,
mallory

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