Whole-Grain Greek Pasta Salad
This favorite is my summer cookout go-to recipe for family cookouts. Everyone is pleased with this flavor-packed pasta salad. The dressing, especially, is so delicious that your family won’t miss the typical oil served alongside. We often change up the whole grain pasta shapes to add a different texture to the dish. Ingredients: 12 oz. whole grain pasta, cooked
½ cup cherry tomatoes, halved
½ cup diced red onion
½ cup chopped cucumber
½ cup diced red bell pepper
1 15-oz. can of chickpeas, drained (save aquafaba) and rinsed
8 pitted olives, diced Dressing Ingredients: ¼ cup red wine vinegar
¼ cup aquafaba
1 tablespoon lemon juice
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon white miso
1. In a large bowl, toss together cooked whole grain pasta, cherry tomatoes, red onion, cucumber, red bell pepper, chickpeas, and olives.
2. In a small bowl, add all of the dressing ingredients. Whisk ingredients together until white miso is com-pletely dissolved.
3. Pour dressing mixture over pasta salad.
4. Serve cold.
Makes 8 Servings
Brittany Jaroudi runs a website and a plant-based cooking channel on YouTube, both named The Jaroudi Family, in addition to her full-time work teaching middle school art. She has developed hundreds of delicious, easy, and family-friendly recipes focused on a whole-food, plant-based lifestyle. She has a master’s degree in education and a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies. Currently she is the coleader of the Pittsburgh Plant-Based Support Group in partnership with PlantPure Communities, offering free nutrition education classes and cooking courses.