It’s All Greek to Me Vegan Pasta Salad

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discover the goodness of It’s All Greek to Me Vegan Pasta Salad

welcome to the world of vibrant flavors with our It’s All Greek to Me Vegan Pasta Salad!

this recipe is a fun twist on the traditional greek village salad, bringing together all the classic ingredients with the added heartiness of gluten-free pasta.

perfect for summertime gatherings, picnics, or a light and refreshing meal, this salad is not only delicious but also packed with amazing foods!

imagine the crisp bite of finely diced cucumber and red bell pepper, the sweetness of halved cherry tomatoes, and the briny punch of pitted kalamata olives.

each forkful delivers a medley of textures, from the tender gluten-free pasta to the creamy diced avocado.

the vegan feta cheese adds a tangy and rich note, perfectly complemented by a simple yet zesty dressing made with extra virgin olive oil, vinegar, fresh lemon juice, and dried oregano.

a sprinkle of sea salt ties everything together, making each bite a harmonious blend of flavors.

a sun and heartier twist on a classic

traditional greek village salad, also known as horiatiki, is renowned for its fresh ingredients and health benefits.

by incorporating gluten-free pasta, we’ve added a satisfying element that makes this dish even more versatile.

this salad is high in fiber and packed with vitamins and minerals from the fresh vegetables.

the healthy fats from the olive oil and avocado support heart health, while the vegan feta keeps it light and creamy.

the perfect summertime dish

summer is the ideal time to enjoy fresh and light meals, and this pasta salad fits the bill perfectly.

it’s refreshing, easy to make, and can be served chilled, making it a great option for hot days.

whether you’re hosting a party, heading out for a picnic, or simply looking for a quick and healthy lunch, “it’s all greek to me” vegan pasta salad is your go-to recipe.

how to make It’s All Greek to Me Vegan Pasta Salad

ingredients:

• 12 ounces gluten-free pasta of your choice (recommend chickpea or brown rice)
• 1 large cucumber, finely diced
• 1 small red onion, finely diced
• 1 large red bell pepper, finely diced
• 2 cups halved cherry tomatoes
• 1 cup pitted kalamata olives, halved
• 2 large avocados, diced
• 1 cup vegan feta cheese, crumbled

dressing:

• 1/4 cup extra virgin olive oil
• 3 tablespoons vinegar (white wine or red wine vinegar works well)
• juice of 1/2 fresh lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt (adjust to taste)
• freshly ground black pepper to taste (optional)

directions:

1. cook the pasta: cook the gluten-free pasta according to the package instructions until al dente. drain and rinse with cold water to cool. set aside.
2. prepare the vegetables: dice the cucumber, red onion, and red bell pepper. halve the cherry tomatoes and kalamata olives. dice the avocados just before assembling the salad to prevent browning.
3. assemble the salad: in a large bowl, combine the cooked pasta, diced vegetables, halved tomatoes, olives, and avocado.
4. add the vegan feta: crumble the vegan feta cheese over the salad.
5. make the dressing: whisk together the olive oil, vinegar, lemon juice, oregano, sea salt, and black pepper.
6. dress the salad: pour the dressing over the salad and toss gently to combine.
7. serve: serve immediately or chill for 30 minutes to let the flavors meld.

storing your pasta salad

this pasta salad can be stored in an airtight container in the refrigerator for up to 2 days.

while the avocado may brown slightly, the overall flavor will remain delicious.

if you plan to make this salad in advance, consider adding the avocado just before serving to maintain its bright color and creamy texture.

enjoy your refreshing pasta salad!

we hope you enjoy making and eating It’s All Greek to Me Vegan Pasta Salad as much as we do.

it’s a perfect blend of freshness, flavor, and nutrition, ideal for any occasion, especially during the warm summer months. bon appétit!

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