Greek Pasta Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8-10 1x
Ingredients
Scale
- 12 ounces gluten free or paleo pasta (I used Jovial Fusilli Brown Rice Pasta)
- 12 ounces cherry tomatoes, halved
- 3 Persian cucumber, halved and thinly sliced
- 1/2 cup sundried tomatoes in oil, drained and thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup pitted black olives, roughly chopped
- 1/2 cup pitted kalamata olives, roughly chopped
- 8 ounces mozzarella pearls, halved (optional – leave out for dairy-free)
- 1/2 cup parsley, roughly chopped
- 1/4 cup basil leaves, roughly chopped
- 3 tablespoons olive oil
- juice of 2 lemons
- 2 teaspoons dried oregano
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to packaging. Drain, rinse pasta, then keep pasta in pot in cold water (this will keep the pasta from sticking together).
- While the pasta cooks, sliced and dice up all the ingredients for the pasta salad.
- Drain pasta from the cold water, add it to a large bowl, then add all the rest of the ingredients to the bowl. Toss until completely combined. Serve immediately or keep covered in the fridge for up to 1 week.
Find it online: https://paleomg.com/greek-pasta-salad/