Breastfeeding Friendly Gluten Free Greek Pasta Salad
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Learn more →Ingredients
6 servings
For the salad
- 12 oz gluten free rotini or penne pasta
- 1 tbsp olive oil
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
For the dressing
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 tsp dried oregano
- 1 tsp dijon mustard
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the gluten free pasta according to package directions until just tender with a slight resistance at the center, typically 8–10 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and transfer to a large mixing bowl. Drizzle with 1 tbsp olive oil and toss to prevent sticking.
- 2
While the pasta cooks, make the dressing: combine the red wine vinegar, ½ cup olive oil, dried oregano, Dijon mustard, minced garlic, salt, and black pepper in a small bowl and whisk until fully emulsified.
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