December 13, 2022
Mediterranean Pasta Salad by Eliza Anne
This Mediterranean Pasta Salad from our gorgeous Alive Tribe Member Eliza Anne is perfect for hot summer nights and has all the colours of the holiday season.
Delicious, organic, light, easy to prepare plant based meal that lasts 2-3 days in the refrigerator and you can prepare the dressing a week in advance. You can serve it with sandwiches, soup or toast points. Enjoy!
| TIME | SERVES | DIFFICULTY |
| 30 mins + refrigeration time | 2 |
|
INGREDIENTS
PASTA
250g gluten free penne pasta (We’ll be using this pasta from Via Emilia!)
350g cherry tomatoes halved
300g English cucumber diced
40g baby spinach
30g red onion sliced
100g crumbled Vegan Feta
90g kalamata olives halved 70g roasted baby potatoes
DRESSING
65g olive oil
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 whole garlic bulb minced
½ teaspoon salt
¼ teaspoon pepper
METHOD
Boil Pasta according to package directions, drain, rinse and let cool completely.
Potatoes – Half baby potatoes and soak in water for 10min. Then drain. Toss with Olive oil and roast in sauté pan over medium heat.
Dressing– Mince the garlic, then add all ingredients to the food processor and process for 2-3 min.
Salad – Chop the cucumber, slice the onion, half the tomatoes & kalamatas and place in large salad bowl.
Add all the remaining ingredients to the salad bowl including the cooled pasta and toss with the dressing.
Refrigerate for 2-3 hours or overnight. The longer it sets the flavors mesh together.
Serve with your choice of side and top with crushed red chilis for a bit of a kick.
