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Greek Pasta Salad: Vegetarian, High-Protein (Recipe)

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2 Min Read

Combine 1 lb gluten-free boiled pasta, 3/4 English cucumber cut into 1/4" pieces, 1 dry pint cherry tomato, 1 sliced red onion, 1 cup pitted kalamata olives, 6 oz feta, 3 cups baby spinach, and 1 can red kidney beans. For the dressing, mix 2 minced garlic cloves, 1 tsp dried oregano, 1/4 cup apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 cup olive oil.

Potlucks inspired this super easy salad. I wanted to bring something tasty, and still need it to be pretty fast and easy. I doubled this salad and had more than enough for three potlucks.

Ingredients

Dressing

  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1/4 cup apple cider vinegar or lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil

Salad

  • 1 pound gluten-free pasta (I used black bean pasta and quinoa pasta)
  • 3/4 medium English cucumber, peeled, halved lengthwise, cut into 1/4 inch pieces
  • 1 dry pint cherry or grape tomatoes, sliced in half
  • 1 medium red onion, thinly sliced
  • 1 cup pitted kalamata olives, halved
  • 6 ounces feta (goat cheese), crumbled
  • 3 cups firmly packed baby spinach or other tender green salad mix
  • 1 can red kidney beans, rinsed (optional for bonus protein)

Instructions

1. Prepare Dressing

  • In a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined.
  • Taste and adjust seasonings as needed.

2. Prepare Salad

  • Bring a large pot of salted water to boil.
  • Add pasta and cook until done, about 10-12 minutes, or as label describes. (Gluten-free pasta cooks slower than wheat pasta.)
  • Drain, rinse under cold water and transfer to a bowl.

3. Add remaining ingredients, toss with dressing. Adjust seasonings.

4. If you have fresh basil, slice the leaves thinly with scissors or top with goat cheese.

Frances Arnold

I am a registered dietitian, integrative and functional nutritionist and an experienced Registered yoga teacher. My journey began when I spiraled into a chronic illness. Despite a wholesome diet, regular exercise, daily meditation, and two degrees. I had advanced Celiac disease (this took so long to discover that my tooth enamel eroded); 27 food sensitivities; and multiple nutrient deficiencies. After intensive training and ongoing nutrition therapy, I went from immobilized to restored, vibrant living. My specialties in integrative and functional nutrition include Autoimmunity (Celiac disease, Hashimoto’s thyroiditis0; Food Reactivity (Gluten and Other food sensitivities); Fatigue Pain (Migraines, headaches, inflammation); Digestion.

Frances Arnold

I am a registered dietitian, integrative and functional nutritionist and an experienced Registered yoga teacher. My journey began when I spiraled into a chronic illness. Despite a wholesome diet, regular exercise, daily meditation, and two degrees. I had advanced Celiac disease (this took so long to discover that my tooth enamel eroded); 27 food sensitivities; and multiple nutrient deficiencies. After intensive training and ongoing nutrition therapy, I went from immobilized to restored, vibrant living. My specialties in integrative and functional nutrition include Autoimmunity (Celiac disease, Hashimoto’s thyroiditis0; Food Reactivity (Gluten and Other food sensitivities); Fatigue Pain (Migraines, headaches, inflammation); Digestion.

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