This tasty pasta salad uses olive oil and lemon juice as a base rather than mayo, making it light and citrusy. The fresh cucumber, tomato, and parsley also lend their flavor to this meal, making it feel like springtime (even if it doesn’t quite feel like spring where you live, yet). These ingredients are common to most grocery stores and you might even have them on hand at home right now. If not, and you don’t want to head to the store, you can omit or substitute the vegetables and use a premade vinaigrette over making your own. Here’s to springy days ahead!
Note: If you want to schedule this cook and don’t want to wait for your Suvie to cool down after the broil step you can saute the onion, bell pepper, garlic with 1 tbsp olive oil on medium heat until lightly browned.
Greek Pasta Salad
Ingredients
- ½ red onion, diced
- 1 green bell pepper, cored and diced
- 2 garlic cloves, minced
- 6 tablespoons olive oil, divided
- 1 can garbanzo beans, drained and rinsed
- 8 oz cavatappi, rotini, or other similar pasta
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- ½ tsp pepper, plus more to taste
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- ⅓ cup kalamata olives, chopped
- ½ cup crumbled feta cheese plus more for garnish
- ¼ cup chopped parsley plus more for garnish
Directions
Mix together onion, bell pepper, garlic and 1 tbsp olive oil in a Suvie pan. Broil for 10 minutes stirring halfway through the cook.
After the broil, add the garbanzo beans to the Suvie pan and load back into the upper zone of Suvie. Add the pasta to the starch pan and load into starch zone.
Fill reservoir, enter cook settings, and cook now or schedule.
My Cook > Slow Cook & Starch Settings
High, 1 hour
Starch: 10 minutes
During the cook, prepare the dressing. In a small bowl, whisk together red wine vinegar, lemon juice, and Dijon mustard. Add the remaining 5 tbsp olive oil whisking vigorously until incorporated. Whisk in 1 tsp oregano, 1 tsp salt, ½ tsp black pepper. Set aside.
In a large bowl combine the diced cucumber, cherry tomatoes, kalamata olives, and crumbled feta cheese. Refrigerate until cook is complete.
When the cook is finished remove the Suvie pan and starch pan.
Add the pasta and garbanzo bean mix to the large bowl with the vegetables. Add the dressing and chopped parsley to the bowl, tossing to incorporate. Taste and season with more salt and pepper as needed. Divide among plates.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 659, Total Fat 36.1gg, Total Carbohydrates 67.8g, Total Sodium 927.1mg, Total Protein 18g
