Greek Goddess Pasta Salad

Name: Greek Goddess Pasta Salad
Cook time: 10 min
Yield: 10 servings
Cuisine: United Kingdom
Ingredients: 1 (12 ounce) package tri-colored rotini pasta; 1 small head broccoli, broken into small florets; ½ teaspoon minced garlic; 1 small red onion, diced; 1 (12 ounce) jar marinated artichoke hearts, drained and chopped; 1 (12 ounce) jar pitted kalamata olives, sliced; 1 (8 ounce) jar roasted red bell peppers, drained, cut into strips; 4 Roma tomatoes, diced; 1 (12 ounce) jar oil-packed sun-dried tomatoes, drained, cut into strips; 1 small zucchini, chopped; 1 small cucumber, chopped; 1 small yellow bell pepper, chopped; 2 ripe avocados; 1 (16 ounce) bottle Greek vinaigrette salad dressing

This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It’s so versatile, you can add or omit almost anything!

INGRIDIENT

1 (12 ounce) package tri-colored rotini pasta

1 small head broccoli, broken into small florets

½ teaspoon minced garlic

1 small red onion, diced

1 (12 ounce) jar marinated artichoke hearts, drained and chopped

1 (12 ounce) jar pitted kalamata olives, sliced

1 (8 ounce) jar roasted red bell peppers, drained, cut into strips

4 Roma tomatoes, diced

1 (12 ounce) jar oil-packed sun-dried tomatoes, drained, cut into strips

1 small zucchini, chopped

1 small cucumber, chopped

1 small yellow bell pepper, chopped

2 ripe avocados

1 (16 ounce) bottle Greek vinaigrette salad dressing

DIRECTION

Step: 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink, rinse with cool water and place in a large bowl.

Step: 2

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli , recover, and steam until just tender, 2 to 6 minutes depending on thickness. Rinse the broccoli with cold water, finely chop, and add to pasta.

Step: 3

Stir in the garlic, red onion, artichoke hearts, kalamata olives, roasted red peppers, Roma tomatoes, sun-dried tomatoes, zucchini, cucumber, and yellow pepper and combine well.

Step: 4

Cut the avocados in half, remove the pit, and remove from the skin with a large spoon. Cut the avocados into large pieces, place in a small bowl and mash well with a fork. Slowly whisk in the Greek dressing until well combined. Pour the Greek-avocado dressing into the pasta salad and gently toss. Refrigerate for at least one hour before serving.

NUTRITION FACT

Per Serving: 478 calories; protein 8.4g; carbohydrates 39.9g; fat 34.7g; sodium 1614.3mg.

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