Bring on the sunshine with this light and refreshing Greek pasta salad. Packed with crisp summer veggies, salty olives and creamy feta cheese, this gluten-free dish is perfect for a potluck, picnic or a Mediterranean-inspired side at your next barbecue.
Gluten-Free Greek Pasta Salad
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Ingredients
- 2 cups chickpea rotini pasta
- 10 cherry tomatoes halved
- 1 red bell pepper chopped
- 1 small red onion chopped
- 1/2 English cucumber sliced
- 1/2 cup sliced black olives
- 1/2 cup crumbled feta cheese
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves minced
- 1 Tbsp. lemon juice
- 2 tsp. dried oregano
- salt to taste
- pepper to taste
Instructions
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Fill large pot with lightly salted water and bring to rolling boil. Stir in pasta and return to boil. Cook pasta, uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.
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In bowl, whisk together olive oil, vinegar, garlic, lemon juice, oregano, salt and pepper; set aside.
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In large bowl, combine pasta, tomatoes, red peppers, onion, cucumber, olives and feta cheese. Pour on vinaigrette and mix well.
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Cover and chill 3 hours before serving.
Notes
Nutrition
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