The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
By the time June rolls around, our weekends book up with family picnics and neighborhood BBQs. When asked to bring a dish to share, I will often show up with a big fruit salad or a side dish loaded with vegetables, as there are usually plenty of animal proteins, starchy sides and sweets to go around. I’ve noticed people are always happy to see something fresh, light and colorful on the table too!
This delicious Greek pasta salad is definitely the type of dish I’d bring to a picnic! In addition to being a cinch to toss together, it features Club Fx-approved ingredients, so it’s packed with plant-based protein, fiber, healthy fats and colorful vegetables.
You’ll feel good about serving it, and I guarantee it will be enjoyed by all!
- Cook time:
- Prep time:
- Total time:
- 8 oz. Banza rotini chickpea pasta
- 1 pint Nature Fresh cherry or grape tomatoes, halved
- 3 Nature Fresh mini cucumbers, sliced into moons
- ¼ large red onion, finely diced
- ½ cup Big Picture Foods Kalamata olives, sliced in half
- 3-4 oz. Esti feta cheese, crumbled
- ½ cup fresh parsley, finely chopped
- Bragg organic vinaigrette
- Fresh lemon juice
- Kosher salt and pepper
- Cook the pasta according to the package directions. Check the pasta around the 5-6 minute mark to avoid overcooking. Drain, rinse under cold running water, drain again and transfer to a large mixing bowl.
- To the pasta, add the tomatoes, cucumbers, red onion, olives, feta and parsley. Dress with the vinaigrette, fresh lemon juice and salt and pepper to taste.