Adapted Photo & Recipe from Rachel Mansfield
3 cups cooked pasta, of choice
10 oz organic spinach
2 cucumber, chopped
1 1/3 cup cherry tomatoes, sliced in halves
1 cup kalamata olives
1 cup feta cheese (DF: omit)
1 cup chickpeas
1/2 cup apple cider vinegar
2 organic garlic clove, minced
2 teaspoon dried oregano
6 tbsp lemon juice
1 cup avocado oil
Salt + pepper to taste
Cook pasta according to package instructions.
In a large bowl, mix together the pasta salad ingredients and toss to combine.
In a small bowl, whisk together dressing ingredients and pour desired amount of dressing to each individual serving.
Serve cold or at room temperature. YUM!