Mediterranean Pasta Salad

12 mins
Serves 1
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Directions

  1. 1Boil 8 oz of Kaizen Lowcarb Pasta in salted water for 5 minutes. Rinse well and let it cool.
  2. 2Boil 8 oz of Kaizen Lowcarb Pasta in salted water for 5 minutes. Rinse well and let it cool.
  3. 3Boil 8 oz of Kaizen Lowcarb Pasta in salted water for 5 minutes. Rinse well and let it cool.
  4. 4Finely chop 3 Persian cucumbers, 3 roasted red peppers, 1 cup of cherry tomatoes, 1/3 of a large purple onion, 3/4 cup of black olives, 1 avocado, and a handful of parsley.
  5. 5Finely chop 3 Persian cucumbers, 3 roasted red peppers, 1 cup of cherry tomatoes, 1/3 of a large purple onion, 3/4 cup of black olives, 1 avocado, and a handful of parsley.
  6. 6Finely chop 3 Persian cucumbers, 3 roasted red peppers, 1 cup of cherry tomatoes, 1/3 of a large purple onion, 3/4 cup of black olives, 1 avocado, and a handful of parsley.
  7. 7Toss the cooled pasta and prepped veggies into a large salad bowl.
  8. 8Toss the cooled pasta and prepped veggies into a large salad bowl.
  9. 9Toss the cooled pasta and prepped veggies into a large salad bowl.
  10. 10In a mason jar, combine the juice of 1 large lemon, 1/3 cup of olive oil, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tbsp oregano, 1/2 to 1 tbsp sumac, 2-3 pinches of salt, and fresh cracked pepper. Shake well.
  11. 11In a mason jar, combine the juice of 1 large lemon, 1/3 cup of olive oil, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tbsp oregano, 1/2 to 1 tbsp sumac, 2-3 pinches of salt, and fresh cracked pepper. Shake well.
  12. 12In a mason jar, combine the juice of 1 large lemon, 1/3 cup of olive oil, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tbsp oregano, 1/2 to 1 tbsp sumac, 2-3 pinches of salt, and fresh cracked pepper. Shake well.
  13. 13Add the dressing to the salad, top with 2-3 tbsp of toasted pine nuts and 1-2 oz of crumbled feta cheese. Toss and enjoy!
  14. 14Add the dressing to the salad, top with 2-3 tbsp of toasted pine nuts and 1-2 oz of crumbled feta cheese. Toss and enjoy!
  15. 15Add the dressing to the salad, top with 2-3 tbsp of toasted pine nuts and 1-2 oz of crumbled feta cheese. Toss and enjoy!

Ingredients

  • 8 oz Kaizen pasta
  • 8 oz Kaizen pasta
  • 8 oz Kaizen pasta
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 3 Persian cucumber
  • 3 Persian cucumber
  • 3 Persian cucumber
  • 3 roasted red pepper
  • 3 roasted red pepper
  • 3 roasted red pepper
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 large purple onion
  • 1 large purple onion
  • 1 large purple onion
  • 0.75 cup black olives
  • 0.75 cup black olives
  • 0.75 cup black olives
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 large lemon
  • 1 large lemon
  • 1 large lemon
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 0.5 tbsp oregano
  • 0.5 tbsp oregano
  • 0.5 tbsp oregano
  • 1 tbsp sumac
  • 1 tbsp sumac
  • 1 tbsp sumac
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 3 pinches fresh cracked pepper
  • 3 pinches fresh cracked pepper
  • 3 pinches fresh cracked pepper
  • 2 tbsp pine nuts
  • 2 tbsp pine nuts
  • 2 tbsp pine nuts
  • 1 oz feta cheese
  • 1 oz feta cheese
  • 1 oz feta cheese

Equipment

large potwooden spoonsknifecutting boardmason jar