Healthy Greek Pasta Salad

Course: Sides

Cuisine: Greek Inspired

Keyword: gluten free pasta salad, Healthy Greek Pasta Salad, vegan pasta salad

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings: -8

Calories: 400kcal

Author: Ashley

This Healthy Greek Pasta Salad is perfect for spring and summer! Made with gluten-free pasta and tossed in a simple homemade vinaigrette. Vegan-friendly (just omit feta!)

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Ingredients

16 oz pasta I used Banza but any will work
1 large cucumber quartered
1 pint cherry tomatoes halved
1 small red onion thinly sliced or diced
3.8 oz canned sliced black olives
13.5 oz canned artichoke hearts chopped
8 oz block feta crumbled

homemade greek dressing:

1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tsp minced garlic or 1 tsp garlic powder
1 tsp dijon mustard
2 tsp dried oregano
1/2 tsp pepper
1/2 tsp salt or to taste

Instructions

Prepare pasta: Cook pasta according to package instructions – make sure to cook al dente.
Prep veggies: meanwhile cut all veggies and place in large bowl. Cut feta into cubes as well.
Make the dressing: In a small blender or food processor, combine all ingredients for Greek dressing and process for about 10 seconds, or until smooth. If using garlic powder you can easily whisk ingredients in medium bowl.
Make the Greek pasta salad: In large bowl with veggies and feta, drizzle on about 1/4 cup of the dressing then gently add about half of the pasta. Gently toss together before adding the rest of the pasta and dressing. Tossing again until veggies and pasta are well coated with dressing.
MAKE AHEAD TIP: If making this for a party, prep veggies and dressing the day before so all that's left is to boil the pasta. This also is a great meal prep salad if looking for a work lunch – the flavors intensify over 2-3 days.

Notes

To make vegan simply omit feta. Store any leftovers in covered container in fridge – enjoy within 7 days. _{^{cook time refers to pasta}}

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