A very special dish with pasta, especially for the hot summer days. The combination of not cooked olive oil with fresh tomatoes, fresh oregano (or dried for the winter) together with feta cheese, gives an incredible taste but at the same time we have an intake of vitamins. A dish that gives us great energy.

Personally, it has been my favorite pasta for many years. I make it with both spaghetti and penne, but also, with almost all kinds of pasta. I may recommend it for summer, but the truth is that for me it is the ultimate pasta for all seasons of the year.


Yields4 ServingsDifficultyBeginner

Prep Time5 minsCook Time10 minsTotal Time15 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 1 package of Schär’s pasta (I used penne here)
 250 g cherry tomatoes or regular tomatoes cut into dices shape
 1 thinly sliced cucumber
 1 red onion cut into sticks (julienne)
 2 tbsp fresh oregano or half the amount for dried oregano
 12 pitted olives
 200 g feta cheese cut into dices shape
 4 tbsp extra virgin olive oil

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

In plenty of boiling salted water, put the spaghetti to boil according to package instructions.

2

At the same time, cut our vegetables, the cheese and together with the oregano leaves and the olive oil, mix them in a bowl.

3

As soon as the spaghetti is boiled, strain it and add it to the bowl, mixing well.

4

Serve and eat.

Ingredients

 1 package of Schär’s pasta (I used penne here)
 250 g cherry tomatoes or regular tomatoes cut into dices shape
 1 thinly sliced cucumber
 1 red onion cut into sticks (julienne)
 2 tbsp fresh oregano or half the amount for dried oregano
 12 pitted olives
 200 g feta cheese cut into dices shape
 4 tbsp extra virgin olive oil

Directions

1

In plenty of boiling salted water, put the spaghetti to boil according to package instructions.

2

At the same time, cut our vegetables, the cheese and together with the oregano leaves and the olive oil, mix them in a bowl.

3

As soon as the spaghetti is boiled, strain it and add it to the bowl, mixing well.

4

Serve and eat.

Greek Horiatiki Style Gluten Free Pasta
  • I always have oregano, thyme, basil, mint, parsley and dill in my planters/pots and that’s why I refer to fresh oregano. But the dried one also gives a very nice taste.
  • I do not recommend adding additional salt to the vegetables because the feta cheese is already salty and the spaghetti is boiled with salt.
  • I came in the conclusion that the gluten free pasta need to boil them, double the time that it recommended at the package, to close enough the taste of the regular pasta I know before diagnose with celiac disease.

Good Luck and Bon Appétit!!!

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