With summer right around the corner, it’s pasta salad season! Growing up, my friends mom made THE BEST pasta salad ever. I’ve never been able to recreate that (I don’t know what her secret ingredient was!), but I still enjoy a good pasta salad every now and again. This one is a bit Greek inspired with olives and feta.
I like using a chickpea based pasta for added protein. You can also feel free to add chicken or tofu to amp up the protein content. Using tofu and vegan feta will keep this recipe completely vegan! Pasta salad is so versatile with lots of options to make it your own. You can always feel free to use what veggies you have in your fridge (like peas and asparagus!).
Gluten Free Pasta Salad
-3 large zucchini and/or yellow squash
-1 tbs. olive oil
-8 oz pasta of choice, I like to use a legume based pasta for added protein
-4 cups of spinach
-1/2 cup chopped fresh basil
-1 cup chopped kalamata olives
-Feta (We measure cheese with our hearts right?! I used a vegan feta)
-16 oz cooked chicken or tofu
-1/4 cup balsamic vinegar
-2 tbs. olive oil
-1 tbs. rice wine vinegar
-2 tbs. olive juice
-1 tsp each of basil, oregano, thyme
-Salt to taste
Preheat oven to 400F.
Chop up your squash and zucchini into large chunks. Toss with olive oil and roast for 20-30 minutes.
While squash is roasting, cook your pasta according to package directions. Rinse and set aside.
This is also a great time to make your dressing. Mix together the dressing ingredients and set aside.
Once squash is done roasting, mix everything together in a large bowl and serve warm! This is also great cold as leftovers. Stores well in the fridge in an airtight container for 5 days.