I have been eyeing the beautiful packs of multi-colored cherry tomatoes at the grocery store ALL summer long. Each time I go, I put the pack into my cart and walk away. My kids scream, we grab a few other things, and inevitably I always end up back in the produce section talking my little self out of my way kewl pack of multi-colored tomatoes. Until today… when I put them in my cart and told my colorful produce loving self that today was the day I was taking these babies home! *yessss*
Little did those colorful cherry tomatoes know they were going home with a Greek Pasta Salad loving food blogger, and in their near future they would be slathered with an amazingly delicious homemade vinaigrette and made to mingle with some feta cheese. After that they would be gobbled up for lunch, then again for an after school snack, and again for dinner. Yes, I ate this 3 times today! I shamelessly pulled that bowl out of the refrigerator and devoured those cherry tomatoes and all of their friends like it was going out of style… FAST! So fast I left 4 noodles for my son’s lunchbox tomorrow. *SMH* So now, due to my shameless lack of self control, I will be up earlier tomorrow to prepare something else for him. Might be time to break into that freezer stash of hot lunches… on the 2nd day of school. 😉
The pasta I use in this recipe is whole wheat, because if you’ve been following along you know we don’t mess with that refined stuff. I used a pasta that I could not find a link to on Amazon, Whole Wheat Gobbetti made by Bionaturae. I love their products, and highly recommend any of their varieties if you can’t find the Gobbetti. And seriously.. what the heck is Gobbetti anyways!?!?!
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Whole Wheat Greek Pasta Salad
By June 14, 2014
Published:- Yield: 4 Servings
- Prep: 5 mins
- Cook: 15 mins
- Ready In: 20 mins
I have been eyeing the beautiful packs of multi-colored cherry tomatoes at the grocery store ALL summer long. Each time I go, I …
Ingredients
- 8 ounces whole wheat pasta spirals
- 1 container cherry tomatoes
- 1 cucumber
- 1/2 shallot or red onion
- 4 ounces feta cheese
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/4 tsp dijon mustard
- 1/4 tsp honey
- 1/2 tsp garlic powder
- 1/4 tsp oregano dried
- 1/4 tsp basil dried
- 1/4 tsp pink himalayan or kosher salt
- frsh cracked black pepper to taste
Instructions
- Boil pasta according to directions. Salt pasta water generously.
- Chop veggies and dice shallot finely. Cube feta cheese. Mix oil, vinegar, mustard, honey, and spices in small bowl. Pour over pasta and veggies. Refrigerate before eating for best results.