Healthy and Hearty Greek Veggie Pasta Salad

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Serves 3-4

Ingredients

Salad

  • 1 box gluten-free pasta of choice
  • 1 box Organic Girl Baby Spinach 
  • 1 organic cucumber, chopped
  • 2/3 cup organic tomatoes, sliced in halves 
  • 1/2 cup organic kalamata olives
  • 1/2 cup feta cheese (I love a sheep or goat's milk one)
  • 1/2 cup roasted chickpeas (or just use canned ones!)

Dressing

  • 1/4 cup apple cider vinegar
  • 1 organic garlic clove, minced
  • 1 teaspoon dried oregano
  • 3 tablespoons lemon juice
  • 1/2 cup avocado oil
  • Salt + pepper to taste

Directions

  1. Cook pasta according to instructions then rinse under cold water to prevent sticking
  2. In a large bowl, mix together the pasta salad ingredients and toss well
  3. In a small bowl mix together dressing ingredients and mix well then pour desired amount of dressing to pasta and enjoy!
  4. I prefer to eat this pasta salad cold or at room temperature. Either works!

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Recipe Notes

*Store leftovers in the fridge for 5 days

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