Greek ‘n Twirls Salad

This pasta salad is a favorite of hubby’s and mine. The chopping is a little time consuming, but not too bad and it is SOOOO worth it. It’s also easy to substitute ingredients or personalize with veggies that your family enjoys. Our boys still don’t like too many ingredients mixed together, but we’re working on them.

Greek ‘n Twirls Salad
The way I make it, this recipe contains wheat and dairy (and sometimes fish/shellfish) but it can easily be top 8 free depending on your pasta and which add-ins you choose.

Ingredients

  • 1 package (12-16oz) rotini noodles of your choice (can be gluten free, if needed.) We like to use rainbow rotini
  • 1 cup crumbled feta or blue cheese  (substitute or omit if dairy allergy)
  • 3/4 cup sliced radishes
  • 1 cucumber, thinly sliced
  • 1 bunch green onions, sliced
  • 8 oz mushrooms, sliced
  • coarsely chopped black olives
  • Optionally add or substitute other veggies that you prefer
  • Optionally add a protein.* Hubby and I like imitation crab**, although that increases the number of allergens by quite a few
For the dressing
  • 1 cup olive oil
  • 4 Tbsp vinegar (I like to use Red Wine Vinegar)
  • 2 tsp seasoned salt
  • 1/2 tsp coarse ground pepper
  • 1/2 tsp paprika
  • 1/4 tsp minced dry garlic

Directions

Cook the pasta according to package directions. Once cooked, rinse with cold water until cool.

In a large bowl, combine the sliced veggies, crumbled cheese, and pasta.

Whisk together the dressing ingredients and pour over the pasta salad. Toss to coat.

Add any optional protein of your choice. Toss again.

Serve immediately or chill. If chilled, toss gently before serving.

This made a great dish for hubby and I to share for our 4th of July picnic! The boys don’t like it anyway, so they got boring old mac ‘n cheese. At least this means hubby and I don’t have to share this dish four ways yet!

Note: Use leftovers within 4 days to prevent mold.

*If adding a protein, increase the dressing by 1/4 so you’ll have enough (1 1/4 cup oil, 5 Tbsp vinegar, 2 1/2 tsp salt, heaping 1/2 tsp pepper, heaping 1/2 tsp paprika, heaping 1/4 tsp garlic)

**Somehow I missed this before, but imitation crab has egg in it. Big no-no for our egg allergic child! And it has soy, and fish and shellfish (which are more obvious.) I honestly have no idea if other brands I’ve used don’t have the egg or if I’ve simply failed to check the ingredients before. I felt really dumb upon seeing that, and am glad that Zax has never wanted this salad. I guess it makes sense, they’ve got to hold all the ingredients together just like a meatball, but still! Just a reminder to make sure that all ingredients are safe for your family!

Linking up at Allergy Free Wednesdays and Gluten Free Fridays,

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