In today’s world, so many pastas exist, the possibilities are endless. Personally, I love veggie pasta; pasta made from vegetables. Although you can use any pasta for this recipe, I used gluten-free veggie pasta; beet root, spinach and tomato.
First, this salad can be prepared in advance. I made it the day before. Because I used kale as my base greens, it is better to make ahead, so the kale can absorb the dressing. In fact, the salad is actually better the next day, so take it for lunch a day later.
In order to create a greek pasta salad, all I needed was red onion, cucumbers, Kalamata olives, grape tomatoes, and artichokes. I also used the same hummus, lemon dressing I used in my Skinny Quinoa Greek Salad with OMG Oil-Free Dressing. The combination of hummus, lemon and red wine vinegar are tangy and tart.
If you meal prep, like I do, double the recipe, eat the Skinny Greek Veggie Pasta Salad for dinner, and pack into containers to take for lunch during the week.