Quick Pasta Salad

Ingredients

• 500g fusilli or penne pasta
• 1 cup gluten-free pasta (optional)
• 1/2 cup quinoa
• 1 cup Greek yogurt or mayonnaise
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons balsamic glaze
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, chopped
• 1/2 red onion, thinly sliced
• 1 cup baby spinach leaves
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup chopped fresh basil
• 1/4 cup pine nuts or walnuts
• 1/4 cup croutons
• Salt and pepper to taste
• 1 tablespoon Italian herbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, usually 8-10 minutes. Drain and rinse under cold water.
2. Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic powder, and Italian herbs. Season with salt and pepper. Stir in the balsamic glaze.
3. Combine Ingredients: In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, spinach, and olives. Toss to mix evenly.
4. Add Dressing and Toppings: Pour the dressing over the pasta salad and toss until all ingredients are well coated. Add feta cheese, basil, nuts, and croutons, gently folding them in.
5. Chill and Serve: Refrigerate the salad for at least 15 minutes before serving. Serve chilled.