Layered Greek Pasta Salad

Explore all the layers of my newest layered salad; the Layered Greek Pasta Salad! This salad is packed with gluten-free rotini, fresh veggies, and a creamy, oil-free dressing. A fresh and vibrant addition to any dining table or potluck!

Course Main Course, Salad, Side Dish

Cuisine American, Greek

Keyword dairy free, easy salad recipe, gluten free, gluten free pasta, large portion, layered salad, pasta salad, plant based, viral layered salad

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 266kcal

Author Jackie Akerberg

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

Instructions

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