Certified health coach and cookbook author Erika Schlick made Cauliflower Pasta Salad. Find more healthy and gluten-free recipes in Erika's cookbook The Wandering Palate and on her website www.thetrailtohealth.com. Follow Erika on Instagram @thetrailtohealth.
Servings: 4 to 8 servings (depending on if it is a main meal or side dish)
Prep Time: 15 minutes
Cook Time: 8 to 9 minutes
CAULIFLOWER PASTA SALAD
INGREDIENTS:
1 package caulilfower pasta or gluten free pasta, a shorter cut like Rotini or Penne is ideal
2 cups quartered cherry tomatoes
1 jar Kalamata olives, sliced
3 tablespoons roughly chopped fresh basil
Parmesan cheese, to taste (optional)
DRESSING
1/2 cup olive oil
Juice of 1 lemon
Zest of 1 lemon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
DIRECTIONS
1. For the pasta, boil the pasta per the directions on the package.
2. For the dressing, whisk the olive oil with the lemon juice, lemon zest, basil, oregano, thyme, garlic powder, onion powder and salt. Set aside.
3. Once the pasta is cooked, drain and allow to fully cool on the counter or in the fridge. Once cooled, add the tomatoes, olives, basil, and Parmesan cheese if using, and toss until thoroughly combined. Add the dressing and toss again. 4. Serve immediately or refrigerate until ready to eat.
