Gluten-Free Lahanosalata

Gluten-Free Lahanosalata is a delightful Greek pasta dish that combines the fresh flavors of vegetables with the comforting texture of gluten-free pasta. This vibrant meal is perfect for a light lunch or dinner, showcasing the essence of Mediterranean cuisine.

Ingredients

• Gluten-free pasta - 200 grams
• Extra virgin olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1, diced
• Feta cheese - 100 grams, crumbled
• Kalamata olives - 50 grams, pitted and halved
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Boil a pot of salted water and cook the gluten-free pasta according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a pan over medium heat and sauté the minced garlic for about 1 minute until fragrant.
3. Add the halved cherry tomatoes to the pan and cook for another 3-4 minutes until they start to soften.
4. Once the pasta is ready, drain it and rinse under cold water to stop the cooking process. Add it to the pan with the tomatoes and garlic.
5. Add the diced cucumber, red bell pepper, kalamata olives, and crumbled feta cheese to the pasta mixture.
6. In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and black pepper. Pour this dressing over the pasta salad and toss gently to combine.
7. Finally, sprinkle the chopped parsley on top and serve immediately or chill for 30 minutes before serving for a refreshing taste.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• Contains healthy fats from olive oil and feta cheese.

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