Happy Saturday! Weekend plans include big bowls of GREEK-STYLE ROTINI ZOODLES! A delicious way to use up leftover zucchini before the first frost hits and Fall “officially” kicks off next week!!
1. Cook gluten-free rotini according to package directions and let it cool.
2. In a pan, sauté the zucchini noodles in garlic ghee or olive oil with a pinch of pink sea salt for about 3 minutes, or until slightly softened.
3. In a large bowl, combine the cooked and cooled pasta with the sautéed zucchini noodles.
4. Add a handful each of chopped tomatoes, red peppers, black Kalamata olives, cucumber, and goat’s milk feta.
5. Prepare the vinaigrette: Whisk together 3-4 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of red wine vinegar, 1-2 crushed garlic cloves, 1/2 teaspoon of Dijon mustard, sea salt, fresh black pepper, and about 1 teaspoon each of oregano and sumac.
6. Pour the vinaigrette over the pasta and vegetable mixture just before serving and toss to combine.
