Summer Pasta Salad with Cucumber, Tomato, and Feta (Gluten Free) Recipe
This Pasta Salad with Cucumber, Tomato, and Feta was not something I had planned on blogging about. It merely came about because I had nothing to cook for dinner, save a package of gluten-free pasta I had picked up for emergencies and a variety of veggies from my CSA. Then my husband loved it so much that he had two helpings, and he insisted that I write about it.
I’m trying to move my family towards a more grain-free existence, but sometimes I just don’t have it in me to think gourmet. Sometimes, we do the best that we can.
All this is my way of saying that the amounts of ingredients here are really just approximations. I have no idea what exactly I put in here to make it taste so yummy. You’ll have to channel your inner Italian grandma, and just mix in ingredients until the food tastes good.
Ingredients
- 8 oz gluten free pasta, cooked and chilled
- 3 Tbsp olive oil
- 1 cucumber, diced
- 8 mini tomatoes (we had mini-heirloom tomatoes, but grape or cherry tomatoes would work fine too), diced
- 3 oz Feta
- sea salt and pepper to taste
Directions
- Mix everything together and serve cold. This serves 6-8.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 127 | |
| Calories from Fat 89 | 70% |
| Total Fat 10.1g | 13% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 166mg | 7% |
| Potassium 396mg | 11% |
| Total Carbs 6.96g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.84g | 3% |
| Protein 3.47g | 6% |
