In the past – thanks to being Gluten-Free – I was never able to partake in the “pasta salad” life. You always see these cold pastas appearing at cookouts and family gatherings, and at least for me, I wondered what the hype was all about. It was until my mom and I hopped onto the trend ourselves, and created the recipes to be gluten-free, that I was hooked.
There’s something so *breakfast-for-dinner* about eating a pasta as a salad. Does that make sense? Haha. It’s almost like it shouldn’t make sense, but it does! From our addictive Orzo Salad to this one we’re about to share, I’m fully a member of the Pasta Salad Enthusiasts Club, and I’m never looking back.
This salad in particular is Greek, and both hearty & light. It’s refreshing with its tomatoes and light dressing, but savory and satisfying with its oil and shallots element. Absolutely delish and perfect for a hot summer day in near-August. Let us know if you give it a try!
P.S. We’re huge advocates of using Duke’s Mayonnaise for all of your mayonnaise needs…it’s a must.
Greek Summer Pasta Salad
Ingredients
For the Greek dressing
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice
- 3 tbsp red wine vinegar
- 2 tbsp Duke's mayonnaise
- 2 tsp dijon mustard
- 2 tsp honey
- kosher salt and black pepper
For the salad
- 2 shallots, thinly sliced
- 1/2 cup mixed fresh herbs (basil, oregano, dill)
- 2 tbsp pine nuts
- chili flakes (to preference)
- 1/4 cup extra virgin olive oil
- 1 lb short-cut pasta
- 3/4 cup mixed Green olives, pitted
- 2 bell peppers, chopped
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained
- 1/4 cup sliced pepperoncini
- 8 oz feta cheese, crumbled
Instructions
- To make the dressing, combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
- To make the salad, combine the shallots, pine nuts, herbs, and chili flakes in a large bowl. Heat the olive oil in a small skillet over medium heat until it begins to sizzle. Pour the hot oil over the shallots.
- Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta to the bowl with the oil. Add the olives, peppers, tomatoes, chickpeas, and pepperoncini. Pour over the dressing and toss. Add the feta.
- Serve the salad warm or cold and enjoy!
