Equipment
Ingredients
Layered Salad Ingredients
- ½ red onion, thinly sliced
- 6 oz gluten free rotini, cooked and cooled
- 1 English cucumber, chopped
- 15 oz canned chickpeas, drained (aquafaba liquid reserved)
- 12 oz cherry tomatoes, halved
- 14 oz marinated artichokes, halved
- 6 oz pitted kalamata olives, halved
- 3 cups romaine lettuce, chopped
Creamy Oil-Free Greek Dressing Ingredients
- 3 tbsp red wine vinegar
- 1 lemon, juiced
- 1½ tbsp miso paste
- 2 tbsp roasted tahini
- ¼ cup aquafaba
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 1 tsp dried basil
- ½ tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
Method
- Add all the ingredients for the dressing to a blender and blend on high for 30 seconds until smooth and creamy. Pour the dressing into the bottom of the canister.
- Layer the remaining ingredients in the order listed above starting with the onion. Placing the onion directly in the dressing allows it to marinate and soften in flavor. Layer the rest of the ingredients and store in the fridge for up to 72 hours before serving.
- When you're ready to serve, flip upside down and pour into a large bowl! The salad dresses itself and is ready to enjoy! Toss if desired, to fully incorporate ingredients.
Nutrition
Serving 1servingCalories 266kcalCarbohydrates 35gProtein 8gFat 12gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 3gSodium 816mgPotassium 348mgFiber 6gSugar 4gVitamin A 2382IUVitamin C 30mgCalcium 77mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
8 Responses
I just tried making your Layered Greek pasta salad. It is in the refrigerator marinating and looks delicious. I am just wondering if I did a few items correctly. The dressing calls for 1/4 cup aquafaba. I whipped the juice from my can of Chickpeas separately to make the aquafaba and then measured 1/4 cup of that into my dressing ingredients. However, I am wondering if you meant to put 1/4 of the juice into the blender with the other ingredients and the juice would get whipped when I blended all the ingredients. If that is the case, I might not put enough of the liquid in my dressing. Hopefully it will turn out. My last question is on the pasta-I measured out 6 oz dry pasta, cooked it and put that in the salad. or was I supposed to measure the 6oz of pasta after it was cooked? I am sure either way the salad will be delicious, but I just want to make sure I am making it correctly.
Hi Sylvia, I hope you enjoyed this layered salad, to let you know Aquafaba should be measured prior to whipping, and pasta should be measured prior to cooking!
Thank you for sharing this delicious salad recipe. It’s pretty, healthy and delicious! And I love the idea of layered presentations. ❤️
Just made this for a party of 25, and there is not one little bit left! While I was making it, I realized I hadn’t even tried the recipe out in advance, but I honestly was not worried about making it for a crowd for my first time. Your salads never let me down, and this was one was definitely another big hit!
Thank you so much, Emily! I’m glad you’re enjoying my salads and that this one was another crowd pleaser 🙂
Thank you, Jackie, for the most beautiful opening words I have ever heard! Bless you!
And, also, I thank you for the awesome, healthy and inviting recipes. I look forward to what you will present to us in the coming year.
Thank you, again, and,
Merry Christmas and Happy New year to you!
Hi Shari! Thank you for the love and Happy Holidays to you as well 🙂 Looking forward to sharing more goodies with you all in the New Year!
“This recipe is a great crowd-pleaser. My best friend had a holiday party and used this exact recipe. It was a hit and tasted delicious. The best part is that you can add the ingredients you like and discard the ones you don’t. I’m excited to make this myself for Christmas.”