Greek-Style Gluten Free Pasta Salad

Greek-Style Gluten-Free Pasta Salad

Ingredients:

  • 1 cup gluten-free penne, ziti or rotini
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. of the green of green onions, washed and scissored thin
  • 1 Tbsp. chopped, fresh mint
  • 1/4 cup fresh chopped parsley
  • 2 Tbsp. chopped, fresh dill
  • 1/2 cup plain Greek yogurt or lemon flavor
  • 1/2 cup vanilla yogurt
  • Zest of half a lemon
  • 6-8 oz. can artichoke hearts in brine, drained, rinsed and chopped
  • 2 Tbsp. black olives, drained, rinsed and sliced (optional)
  • ½ lb. grape tomatoes, washed, dried and quartered, or 4 large Campari tomatoes, chopped
  • 1 English cucumber, peeled, deseeded and cut into ¼” to ½” dices
  • 2 Tbsp. gluten-free finely chopped dill pickle
  • 1/2 red bell pepper, deseeded and cut into small dice (optional)

Directions:

  1. Cook pasta in boiling water according to package instructions. Drain and rinse in cold water to stop cooking and chill pasta.
  2. Place zest of lemon, salt, pepper in mixing jug. Add yogurts and whisk or use immersion blender to form an emulsion.
  3. Add mint, parsley, dill and green onion to jug and mix.
  4. Place pasta in large bowl. Stir in vinaigrette.
  5. Add artichoke hearts, olives, tomatoes, cucumber, pickle and red bell pepper.
  6. Taste and adjust seasoning. (Chill before serving, but it is better at room temperature.)
  7. Sprinkle with Feta cheese upon serving (optional).

From Chef Oonagh Williams of Royal Temptations Catering

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