Glow-rious Greek Pasta Salad with Oregano, Basil, & Lemon Zest Parmesan

Great for picnics , a main meal, or a side salad.

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Glow-rious Greek Pasta with Oregano, Basil, & Lemon Zest Parmesan

Yield: 8

Author: Oh She Glows Dinner

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!

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Ingredients

• 1 batch Oregano, Basil, and Lemon Zest Parmesan
• 11 ounces (3 ½ cups) dry rotini or fusilli pasta
• Feta Cheese (I use goat)

For the Herbed Red Wine Vinaigrette

• 2 medium garlic cloves
• 3 to 4 tablespoons red wine vinegar, to taste, more if needed
• ¼ cup extra-virgin olive oil
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice, more if needed
• 1 teaspoon dried basil
• 2 teaspoons dried oregano
• ¼ teaspoon fine sea salt

For the Salad

• ½ large English cucumber, cut in to 2" long pieces (about 2 heaping cups)
• 1 ¼ cups jarred roasted red peppers, drained and chopped
• ½cup diced red onion, drained and chopped
• 1 cup grape tomatoes, chopped
• 1 (14 ounce/398 lm) can chickpeas, drained and rinsed (optional)
• Fine sea salt and freshly ground black pepper

Instructions

1. Prepare the Oregano, Basil, and Lemon Zest Parmesan. Set aside.
2. Bring a large pot of water to a boil and cook the pasta according to the package directions.
3. 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.
4. 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.
5. 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

https://www.anthologyofcrumbs.com/glorious-greek-pasta-salad

vegan, vegetarian, nut free, gluten free, soy free, dairy free, greek, pasta

Mains, Salads, Pasta Grains & Rice, Vegan & Vegetarian, Gluten Free, Dairy Free