Is it Summer yet?
Perhaps it’s the rainy weather here, but I’m ready for summer to begin. It’s the time of the year when watermelon constitutes as a meal, evenings are spent shucking corn on the porch, and sprinkles top every ice cream imaginable. I even ran to the store today to get fresh berries. I’m thinking of trying to make gluten-free/dairy-free strawberry cheesecake. Any tested and liked recipes out there?
To count down the final days of spring, I’m sharing a few of my Mediterranean-inspired salads. First up on the list is one of my favorites:
Greek Pasta Salad
Yield: 4 servings* Prep Time: 10 minutes Cook Time: 10 minutes
1/2 package of whole wheat or gluten free pasta of your choice (approx. 4 servings)
1 15 oz. can of garbanzo beans (chickpeas)
½ green bell pepper seeded and diced
2 tomatoes on the vine seeded and diced
1/4 cup chopped red onion
1/4 cup pitted and chopped Kalamata olives
1/8 cup chopped parsley
Sea salt and pepper to taste
3/4 cup extra virgin olive oil**
A large dollop of plain yogurt (about 1/4 cup)***
2 garlic cloves minced
Juice of 2 small lemons
2 teaspoons of Dijon mustard
A pinch of sea salt and pepper
- Boil pasta according to directions. Meanwhile, chop all the veggies, drain and rinse the chickpeas, and add everything to the bowl.
- Rinse and drain the pasta with cold water. Add the pasta to the bowl and mix everything together.
- Put all of the dressing ingredients in a mason jar and seal with lid. Shake the contents until everything is blended together. Serve the dressing on the side or mix the salad with 1/2 of the dressing before plating. Enjoy!
*This is a great make-ahead pasta salad. I usually double the recipe and divide the salad into wide mouth mason jars. I keep the dressing on the side and add it to the salad just before eating it.
** Look for an organic unfiltered olive oil. Trader Joes makes a wonderful organic Greek extra virgin olive oil that I can’t live without.
***I used Silk non-dairy plain yogurt. It’s the only plain non-dairy yogurt that I’ve found that isn’t too sweet.