Greek salad, but better: transformed into a cool, satisfying pasta salad with a tangy, creamy (vegan!) dressing. Great for weeknight dinner or weekend picnics!
1 pound whole wheat elbow macaroni (or other favorite pasta)
1 C vegan mayo
1/4 C red wine vinegar
1 tsp garlic salt
1 tsp maple syrup
1/2 tsp dried oregano
1/3 C pitted kalamata olives, chopped
1/3 C finely diced red onion
1/2 English cucumber, seeded and diced (about 1 C)
1 green bell pepper, seeded and diced (about 1 C)
1/4 C finely chopped sun dried tomatoes (I use oil packed and blot them dry)
1 1/2 C chickpeas, drained and rinsed (1 can)
Fresh herbs for topping, if desired
Cook pasta in boiling salted water according to package directions until al dente. Drain and rinse with cool water until no longer steaming.
To make the dressing, whisk together the mayo, vinegar, garlic salt, maple syrup, black pepper to taste, and dried oregano.
To a large bowl, add cooked pasta, olives, vegetables, tomatoes, and chickpeas. If serving immediately, gently stir with all the dressing. If preparing in advance, stir in half the dressing. The pasta will absorb some of the dressing, so add the other half when ready to serve.
Feel free to use a gluten free pasta to make the recipe gluten free.