Greek Pasta Salad
This gluten-free pasta salad is perfect for hot summer days when you’re looking for something cool and refreshing. It’s full of flavor and is surprisingly filling thanks to the generous amount of protein and fiber packed into the lentil pasta.
Ingredients
Pasta Salad
- 1 box Tolerant Red Lentil Rotini
- 2 cucumbers chopped
- 1/4 cup red onion finely diced
- 1 cup grape tomatoes halved
- 1/4 cup Kalamata olives halved
- 1 red bell pepper diced
- 1/4 cup fresh basil roughly chopped
Italian Dressing
- 3/4 cup olive oil extra virgin
- 1/4 cup red wine vinegar
- 2 tbsp lemon juice fresh squeezed
- 1 tbsp parsley dried
- 1 tbsp basil dried
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano dried
- 1 tsp paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp pure maple syrup or cane sugar
Instructions
- Cook the pasta according to package directions. Be careful not to overcook. When cooked, place the pasta in a colander and run cold water over the pasta to stop it from continuing to cook.
- Chop all vegetables and herbs, as indicated above and place in a large bowl with cooled pasta.
- Add all the dressing ingredients to a mason jar, cover and shake vigorously OR add all ingredients to a bowl and whisk to combine.
- Add 1/4 cup of dressing to the pasta and vegetable mixture. Stir to combine. Taste and add 1 tbsp of dressing at a time until you've reached desired level of dressing.
Notes
This quick weeknight dinner comes together in minutes and is one of my favorite weeknight meals. The key to this flavorful salad is the dressing! It’s tangy, slightly sweet, and packed with flavor thanks to a combination of herbs and spices. Don’t skip the maple syrup – it’s one of the secret ingredients that makes this dressing pop! Use cane sugar if you don’t have real maple syrup on hand. This recipe is gluten-free and dairy-free, but if dairy is a part of your diet, consider adding a sprinkle of Feta or Parmesan cheese for additional flavor.