Lunchbreak: Cauliflower Pasta Salad

Midday News

Erika Schlick

Her cookbook Wandering Palate and her blog with recipes can be found on her website.

http://www.thetrailtohealth.com

Wandering Palate is available on my website and amazon.

https://thetrailtohealth.com/shop/

Recipe:

Cauliflower Pasta Salad

This easy grain-free pasta salad is the perfect accompaniment to any summertime meal and can even become a main meal by adding your favorite protein. With briny and fresh Mediterranean flavors like salty olives, juicy tomatoes and fragrant basil, this dish will become a staple at every table. If planning to reserve in the fridge before eating, consider holding back some of the dressing to re-moisten the salad just before eating.


Servings: 4 to 8 servings (depending on if it is a main meal or side dish)
Prep Time: 15 minutes
Cook Time: 8 to 9 minutes


Ingredients

1 package caulilfower pasta or gluten free pasta, a shorter cut like Rotini or Penne is ideal 
2 cups quartered cherry tomatoes
1 jar Kalamata olives, sliced
3 tablespoons roughly chopped fresh basil
Parmesan cheese, to taste (optional)

DRESSING
½ cup Kasandrinos olive oil 
Juice of 1 lemon
Zest of 1 lemon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt


Directions

1. For the pasta, boil the pasta per the directions on the package.

2. For the dressing, whisk the olive oil with the lemon juice, lemon zest, basil, oregano, thyme, garlic powder, onion powder and salt. Set aside.3. Once the pasta is cooked, drain and allow to fully cool on the counter or in the fridge. Once cooled, add the tomatoes, olives, basil, and Parmesan cheese if using, and toss until thoroughly combined. Add the dressing and toss again.

4. Serve immediately or refrigerate until ready to eat.

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