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2 cups fusilli/ penne pasta *or sub gluten-free pasta 2 handfuls of cherry tomatoes, halved ½ cucumber, chopped handful of black olives, pitted handful of green olives, pitted ½ red onion, chopped ½ package of (vegan) feta handful of fresh parsley Dressing 5 tablespoon olive oil juice of ½ a lemon 2 tablespoon maple syrup 1 teaspoon Dijon mustard pinch of salt
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions (al dente!).
Then drain and rinse the warm pasta with cold water. Set aside.
Whisk together all dressing ingredients in a glass jar or a small bowl using a whisk.
Toss together cooked pasta, cucumber, tomatoes, olives, red onion, crumbled feta and parsley in a big salad bowl.
Add the dressing and stir until well combined.
Taste and ajust seasoning .
Onion-Free: Feel free to use white onion, green onion or omit all-together.
Vegan: Use vegan feta to keep this recipe vegan.
Gluten-Free: Choose certified gluten-free pasta for a gluten-free pasta salad.
Optional All-Ins: Bell peppers, beans, chickpeas, artichoke hearts, leafy greens
You could also whisk together the dressing ingredients in the bottom of the salad bowl.
Serving: 1 . | Calories: 845 kcal | Carbohydrates: 70 g | Protein: 19 g | Fat: 56 g | Saturated Fat: 14 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 33 g | Cholesterol: 56 mg | Sodium: 1738 mg | Potassium: 543 mg | Fiber: 5 g | Sugar: 18 g | Vitamin A: 844 IU | Vitamin C: 21 mg | Calcium: 391 mg | Iron: 2 mg
All nutritional information is based on third-party calculations and should be considered estimates.
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