Pasta salads are a game changer and very underrated, in my opinion. There are so many reasons to love them:
- They are a great way to get in a full serving of veggies and fruit
- They are perfect to meal prep for lunches for the week
- They are inexpensive to make
- They are perfect and easy to make when entertaining a crowd
- They are customizable
This pasta salad is my version of the greek pasta salad. There are so many veggies, AND there is an amazing homemade dressing to top with.
For this recipe I used a sheep milk feta. You can use a plant based feta, or classic cow milk feta too.
I also used brown rice pasta for this recipe. You can use any pasta of your choice. My suggestion is that if you are planning to eat your pasta salad throughout the week, you may have to top with extra dressing the day of consumption (sometimes gluten free pastas with get tougher/harder when they sit in the fridge). My tip is to make a double batch of the salad dressing to add throughout the week (as well as all your other salads because it is so delicious!).
You will love this recipe! Feel free to sub any veggies or cheese that you’d like!
1 Box of you’re favorite pasta, cooked to manufacturers instructions, and cooled
1/2 cucumber diced
1/4 red onion diced
2 carrots finely sliced
1 cup grape tomatoes halved
1/2 cup kalamata olives pitted
1/2 cup feta cheese
6 oz. avocado oil
1/4 tsp garlic powder
1 lemon juiced
black pepper to taste
1/4 tsp dried oregano
1/4 tsp fresh parsley
2 tsp agave nectar
1 tbsp white balsamic vinegar
Blend all dressing ingredients in a blender. Toss pasta and salad ingredients together in a large bowl. Drizzle the dressing on top and toss. Serve and enjoy!