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Lilly’s Table

 
 
© Lillys-Table.com Photo of Greek Pasta Salad
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Greek Pasta Salad

from Greek Pasta Lunch, the Week of July 19, 2015

Classic Greek salad ingredients are tossed with pasta and extra greens for a main dish delight that is also easy to take on the go. Add more vegetables such as chunks of summer squash, mushrooms or radishes if available.

Ingredients

  • 6 ounces pasta
  • ½ red onion
  • 1 lemon, juiced
  • 1 teaspoon dijon mustard
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons fresh herbs, such as oregano, basil, mint or parsley
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cucumber
  • 1 bell pepper
  • ¼ cup kalamata olives
  • ½ cup feta cheese, or tofu*
  • 1 cup tomato, cut into chunks or cherry tomatoes
  • 2 cups baby spinach

Serving Size: 2 People

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Preparation Instructions

Bring a large pot of water to a boil. Add the pasta and half the salt. Boil according to the package directions, usually about 6-8 minutes until el dente. Strain and rinse with cool water.

Meanwhile, cut the red onion into chunks. Place in cool water and soak while you prepare the rest of the meal.

Whisk together the lemon juice, dijon, olive oil, fresh herbs, salt and pepper.

Cut the cucumber and bell pepper into bite-sized chunks and add to the dressing with the kalamatas, feta or tofu*, and tomatoes.

Stack up the baby spinach and thinly slice into shreds. Fold into the pasta salad.

If using *tofu, prepare it by placing it between two plates with a weight such as a can of tomatoes on top. Strain off the excess liquid. Crumble and season with an extra pinch of salt. Use as you would the feta.