Greek Plant Based Pasta Salad

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A Comforting Dish The Whole Family Will Love

After last week, I realized how important family was. A beloved member of my godmother’s family suddenly passed away. She was an incredible teacher full of hugs, wisdom, and kindness. Being around my godmother’s family reminded me of what enduring love is.

As a writer, you often shut the world out to focus on your craft. I know too many incredible writers that do just that. I guess that’s why I developed this blog. After all, what’s the fun in cooking a meal if you can’t share it with a loved one, friend, or neighbor?

I went home after the service and made a large serving of my favorite pasta salad knowing I’d share it with my neighbor and her daughter. You can eat it warm or cold, add other veggies that you prefer such as zucchini or bell peppers, and its mild enough for even little ones to love (just leave out the onions and garlic). Choose the pasta you like gluten free or plain. And you can make it dairy-free now that we have feta and Parmesan options through brands like Violife. You just have to try different brands available to you until you find the ones you love.

Remember to be kind to yourself, especially when grieving the loss of someone you admire and love. Listen to calming music and make a dish that you can share with someone so you don’t feel alone. I hope this recipe inspires you to eat healthy both mind, body, and soul.

Greek Pasta Salad

Yield: 6-8 servings  Prep Time: 15 minutes  Cook Time: 8 minutes depending on pasta

1/8 cup sliced & pitted kalamata olives
2 tbsp red onion or shallots, minced
1 large garlic clove, minced
2 tbsp chopped cilantro
3 small seedless lemons squeezed
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tsp Green Goddess Seasoning Blend (found at Trader Joe’s)
Salt and Pepper to taste
1/2 cup dairy free feta crumbled
2 cups cherry tomatoes, diced
1/4 cup chopped artichoke hearts
2 seedless cucumbers, peeled and diced
2 large pepperoncinis, sliced thinly
1 15 oz can of chickpeas, rinsed and drained
2 cups of dried mini farfalle pasta, cooked in boiling water for 8 minutes, drained, and rinsed
Dairy-free Parmesan cheese

Mix all ingredients together in a large bowl. Serve topped with parmesan cheese. It pairs well with my Greek Caesar Salad. 

*The list of ingredients are a rough estimate depending on taste. Enjoy!

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