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–+ servings

Greek Pasta Salad

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Cook Time 30 minutes
Servings 6

Ingredients
  

  • 1 (8oz) pkg gluten-free penne pasta , I used NOW Foods quinoa pasta
  • 1 cup cherry tomatoes , halved
  • 1 1/2 cups english cucumber , chopped
  • 3/4 cup sliced black olives
  • 1/2 large red onion , diced
  • 2 oz goat cheese , crumbled

Balsamic Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Fill a large pot with water, put it over medium heat, cover, and bring to a boil. Once boiling, salt the water with a large pinch of salt and add the pasta. Cook the pasta according to the box directions. Make sure you cook it 1-2 minutes less than the instructions to keep it al dente.
  • Once the pasta is cooked, strain the pasta and set it aside to cool.
  • Meanwhile, prep the veggies and add the tomatoes, cucumbers, olives, onion, and goat cheese to a large serving bowl. Then add in the cooled pasta.
  • To make the dressing, combine the olive oil, balsamic vinegar, salt, pepper, and basil to a jar with a tight fitting lid and give it a good shake to combine. Pour the dressing onto the pasta and gently stir until everything is evenly combined.
  • Put the pasta salad in the fridge for at least an hour before serving. It is best eaten the day it is made, but does last in the fridge for two to three days.
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