Glow-rious Greek Pasta Salad with Oregano, Basil, & Lemon Zest Parmesan
Great for picnics , a main meal, or a side salad.
Glow-rious Greek Pasta with Oregano, Basil, & Lemon Zest Parmesan
Yield: 8
Prep time: 25 MinCook time: 15 MinTotal time: 40 Min
This is a lovely, summery pasta dish...the flavours and aroma will make you feel like you're on a Greek Island!
Ingredients
For the Herbed Red Wine Vinaigrette
For the Salad
Instructions
- Prepare the Oregano, Basil, and Lemon Zest Parmesan. Set aside.
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- Meanwhile, make the Herbed Red Wine Vinaigrette: In a large bowl, whisk together the garlic, vinegar, oil, lemon zest, lemon juice, basil, oregano, and the salt. Whisk vigorously until combined.
- Make the salad: Add the cucumber, roasted red peppers, red onion, tomatoes, chickpeas (if using), and the cooked pasta to the bowl with the dressing (the pasta absorbs the dressing over time, so for the best flavour, I recommend combing it with the dressing just before serving). Toss well until thoroughly combined. Season with salt and black pepper to taste. Take and adjust the seasonings. Stir to combine.
- Portion the salad onto plates. Scatter a generous handful of parmesan and feta o stop of each serving. Place any left over parmesan and get into separate small bowls, each with a small spoon, and pass them at the table - it's nice to add more on top as you eat!
Notes
*Try topping the salad with pitted kalamata olives, capers, and/or chopped sun-dried tomatoes for a salty punch.
ANTHOLOGY NOTES
I use brown rice pasta & goat or sheep cheese feta as I can't have cow's milk
Oregano, Basil, and Lemon Zest Parmesan
Yield: 1 1/2 cups
Prep time: 7 MinTotal time: 7 Min
This unique Greek-inspired vegan parmesan uses richly scented fresh oregano, basil, and lemon zest to lend so much Mediterranean flavour.
Ingredients
Instructions
- To a food processor, add the garlic, basil, and oregano and process until minced.
- Add the cashews, nutritional yeast, oil, lemon zest, and salt to the food processor. Process for 7 to 15 seconds, until the cashews are coarsely chopped and have the texture of parmesan cheese. Avoid over processing as the mixture will turn into a paste quite quickly. The texture of this parmesan is moist, thanks to the olive oil and fresh herbs, not dry like the other versions.
Notes
Make it nut free:
Swap the cashews for a mixture of 1/2 cup roasted pepitas and 1/2 cup raw hulled sunflower seeds.
Storage:
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.