A fiesta of colours, flavours and utter deliciousness in mere minutes! Tossed in an olive oil, fresh herb dressing - it’s just TOO GOOD.
- FOR THE SALAD:
- 250 g penne pasta , or pasta of choice (I like gluten-free pulse pasta)
- 400 g canned chickpeas , drained and rinsed
- 340 g canned tuna in brine , drained
- 200 g calamata olives , drained, pips removed and sliced into quarters
- 2 cups plum or cherry tomatoes , sliced in half
- 1 yellow bell pepper or 3 mini peppers , sliced in half
- 2 cups cucumber , seeded and diced
- 1/2 red onion , finely chopped
- 1/2 cup fresh parsley , finely chopped
- 150 g soft feta cheese , cubed or crumbled
- FOR THE DRESSING:
- 1/2 cup extra virgin olive oil
- 3 tbsp apple cider vinegar , raw and organic
- 2 tbsp water
- 1 small clove garlic , minced
- 1 - 2 tbsp honey
- 1 tsp Italian herb mix
- 1/4 cup fresh parsley and basil , chopped
- Generous pinch Himalayan pink salt , to taste
- Ground black pepper , to taste
-
Cook pasta per instructions on the box. Set aside to cool.
-
Spoon pasta into large salad bowl or dish. Add all salad ingredients, toss.
-
Blend all dressing ingredients, or shake together in a glass jar with lid. Pour over salad and gently toss until evenly coated with dressing. Keep some aside to add later if you like.
-
Serve as a main dish or as a side, and enjoy!
Notes: As a main dish, this pasta salad will serve 6 - 8 depending on appetites, and as a side it should serve 12 people.
Best served chilled in summertime, or at room temperature in cooler months.
It's even better the next day, so leave it to sit in the fridge overnight if time allows!
