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Mediterranean Pasta Salad
by Donna Washburn, PHEc and Heather Butt, PHEc

Mediterranean Pasta Salad
Egg-free / White sugar-free
Makes 4 servings (1 cup/250 mL per serving)
This easy make-ahead pasta salad bursts with savory Mediterranean flavor.
Tips: Chickpeas are also known as garbanzo beans. We always wash packaged greens, even those labeled “prewashed.”
Dressing
4 cloves garlic, minced
1⁄4 cup fresh oregano leaves, snipped 50 mL
1⁄2 cup extra virgin olive oil 125 mL
3 tbsp red wine vinegar 45 mL
Salad
4 cups packed baby spinach 1 L
11⁄2 cups GF fusilli, rotini or small shell pasta, cooked and cooled 375 mL
1 cup grape tomatoes 250 mL
1 cup crumbled feta cheese 250 mL
1⁄2 cup rinsed drained canned chickpeas 125 mL
1⁄2 cup sliced kalamata olives 125 mL
1. Dressing: In a small bowl, whisk together garlic, oregano, oil and vinegar until well combined. Set aside.
2. Salad: In a large bowl, combine spinach, pasta, tomatoes, feta, chickpeas and olives. Pour in dressing and toss lightly to coat.
3. Cover and refrigerate for at least 2 hours, until chilled, or for up to 3 days.
Variation: Add sliced artichoke hearts and red onion rings to the salad.
Find more recipes like this in 250 Gluten-Free Favorites by Donna Washburn & Heather Butt