Opa! Bet you didn’t know I am part Greek. In fact my grandmother makes some of the most amazing Greek dishes that I miss today. Lately I have been wanting some Greek food since a recent trip to Whole Foods had me and my daughter sampling the newest Greek product out there called Strompolos, various Greek style salad dressings. My daughter wanted to sample and for the first time she ate some tomatoes, so I bought 2 different bottles. Last week I made this fantastic Greek chicken that my husband and I ate on a salad, but it didn’t last long enough to take a picture. Wanting to recreate it this week, I opted for this Gluten Free Greek Pasta Salad. Afterall, why does all pasta salads have to be Italian?
- 1 can of garbanzo beans (I used frozen)
- 1/2 lb of gluten free pasta (we like Andean corn free)
- 1/2 cup of shredded carrots
- 15 grape tomatoes diced
- 1 shallot diced
- 1/4 cup of olive tapenade spread from Trader Joe’s, any brand will do
- 1/4 lb of feta cheese diced (you can also buy crumbled or use goat cheese)
- 1/3 – 1/2 cup of Strompolos Greek Dressing (we used their basil flavor)
- 2 Tablespoons of olive oil
- 2 tsp of oregano
- 1/2 cup of pine nuts (optional, we didn’t have them, but think they would be excellent here)
- Boil pasta according to package, I added the shredded carrots in the beginning so they get nice and soft by the time you add the pasta and it cooks together.
- Throw in tomatoes, garbanzo beans, oregano, olive tapenade, salt, dressing and olive oil.
- Top with pine nuts and feta cheese
If you like cucumbers, I would add that in as well to make it truly authentic. We are not a cucumber family. My husband said this would have been good with chicken, but we had chicken the night before.