Please excuse the plethora of “greek” recipes. Pretty much, it’s an excuse for me to use the near gallon of feta I bought at the grocery store. Also, of course…. I’m somewhere in Santorini right now, eating feta from the source – Greece!
Not only is this pasta salad light and fresh for the summer, it’s so low calorie and scrumptious, you won’t ever make regular pasta salad again. The crunchiness of the cucumber “spirals” complement the softness of the feta, while the red wine vinegar gives it the kick it needs. The sunflower seeds at the end (not so Greek) are a nice salty surprise.
As I’ve said before, you must pat dry the cucumber noodles once you’ve spiralized. Cucumbers are comprised of about 95% water and if you skip this step, your vinaigrette/dish will be watery. Put down a paper towel or two, lay down the cucumber noodles, place another layer of paper towels on top and press down lightly to absorb the moisture…. Don’t be lazy, it takes 45 seconds!
Refrigerate this bowl for at least 30 minutes to truly get the chilled pasta salad feel. Serve this at your next BBQ with a skewer of grilled shrimp and some crusty whole grain bread or really pretend you’re with me in the Greek islands and serve it with toasted pita! Heck, shove these in a pita pocket and pack it for lunch on Monday. We’re very versatile at Inspiralized, aren’t we?
Greek Cucumber Pasta Salad
*This is a rough estimate, based on Caloriecount.com.
Serving Size: 2
Time to prepare: < 10 minutes
Time to cook: 0
- 2 cucumbers, peeled, Blade B
- 1/2 heaping cup diced red onion
- 1 cup halved cherry tomatoes (I used yellow and red)
- 1/2 tbsp oregano
- 1 tsp garlic powder
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- salt and pepper to taste (I like a generous amount)
- 1 pinch red pepper flakes
- 1/5 cups packed baby spinach
- 1/3 cup kalamata olives, halved
- 1/2 cup chopped red bell pepper
- 1/4 cup crumbled feta
- 1/4 cup chickpeas
Add all of the ingredients in a bowl and mix thoroughly to combine.