Dressing – ¼ cup extra-virgin olive oil, more for drizzling – 3 tablespoons lemon juice – 1 teaspoon Dijon mustard – 3 garlic cloves, minced – 1 teaspoon herbes de Provence, or dried Italian seasoning – ¼ teaspoon red pepper flakes – ¾ teaspoon sea salt Instructions – Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.

– Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients). – Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. 

Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.

Ingredients – 1½ cups dry orzo pasta – 1 recipe Greek Salad Dressing – 1 tablespoon red wine vinegar – 1 tablespoon fresh lemon juice – ½ teaspoon oregano – ¼ teaspoon sea salt – 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick – 2 cups halved cherry tomatoes – 1 cup cooked chickpeas, drained, and rinsed – 4 ounces feta cheese, cut into ¼-inch cubes

– ⅓ cup thinly sliced red onion – ½ cup pitted Kalamata olives – 1 cup fresh basil and/or mint leaves – Freshly ground black pepper Instructions – Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.

– Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt. – In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

Ingredients – 1 cup haricots verts, sliced in half lengthwise and cut into 1-inch pieces – 8 ounces short curly pasta – 2 medium yellow squash, spiralized or very thinly sliced – 1 (14-ounce) can artichoke hearts, drained and sliced into quarters – ¾ cup cooked navy beans, drained and rinsed – 1 heaping cup halved cherry tomatoes – scant ¼ cup thinly sliced red onion

– ¼ cup Kalamata olives, sliced in half – ½ cup chopped parsley – ½ cup chopped basil – 2 tablespoons sunflower seeds – ½ teaspoon sea salt, more to taste dressing – ¼ cup tahini – ¼ cup almond milk or water – 2 tablespoons lemon juice – 2 tablespoons apple cider vinegar – ½ tablespoon Dijon mustard – ¼ teaspoon maple syrup

– ½ teaspoon sea salt – Freshly ground black pepper, to taste Instructions – Bring a medium pot of salted water to a boil and place a bowl of ice water nearby. Blanch the haricots verts for 1 minute, then transfer to the ice water. Drain and pat dry. – Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking just past al dente. Drain and rinse with cold water.

– Make the dressing: In a small-medium bowl, whisk together the milk, tahini, lemon juice, apple cider vinegar, mustard, maple syrup, salt, and pepper. – In a very large bowl, combine the pasta, haricots verts, yellow squash, artichoke hearts, navy beans, cherry tomatoes, red onion, and olives. Toss with the dressing. Mix in the parsley, basil, and sunflower seeds. Season to taste with more salt (I add ½ teaspoon).

– Serve at room temperature or store in the fridge for up to 2 days. Season to taste before serving.

Ingredients – 3 cups small broccoli florets – 1 cup cut green beans – 2 cups uncooked gluten free fusilli pasta – 1 small zucchini, thinly sliced and cut into half moons (or spiralized) – 1 cup sliced cherry tomatoes – 4 oil-packed sun-dried tomatoes, chopped – 8 fresh basil leaves, thinly sliced – ¼ cup pine nuts – sea salt and freshly ground black pepper

Lemon Tahini dressing: (can be made ahead) – 3 tablespoons extra-virgin olive oil – 3 tablespoons tahini – 3 tablespoons fresh lemon juice, more for squeezing at the end – 2 tablespoon white wine vinegar – 1 garlic clove, minced – ½ teaspoon Dijon mustard – ½ teaspoon maple syrup – ½ teaspoon sea salt – 3 tablespoons water

Instructions 1. In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside. 2. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. 

Then, drain and and place on a kitchen towel to dry. 3. In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water. 4. In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.

Notes I used Delallo's Gluten-Free Fusilli which is awesome.

Ingredients – 4 cups cherry tomatoes, (half for roasting, half raw) – Extra-virgin olive oil, for drizzling – 1 cup dry Israeli couscous – 1 tablespoon lemon juice, more if desired – 1 garlic clove, minced – Leaves from 6 sprigs fresh thyme, more for garnish – 1½ cups roasted chickpeas, tossed with 1/4 teaspoon smoked paprika before roasting – ¼ cup fresh basil, more for garnish

– 2 Persian cucumbers, thinly sliced – ⅓ cup crumbled feta cheese – Sea salt and freshly ground black pepper Instructions – Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days. – Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.

– In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

Ingredients Sesame Dressing – ¼ cup rice vinegar – 2 tablespoons tamari, more for serving – ½ teaspoon toasted sesame oil – 1 teaspoon grated ginger – 1 garlic clove, grated – ½ teaspoon maple syrup or honey For the Soba Noodles – 6 ounces soba noodles*, see note – Sesame oil, for drizzling – 2 avocados, sliced – Squeezes of lemon

– 2 cups blanched snap peas – ¼ cup edamame – 1 watermelon radish or 2 red radishes, very thinly sliced – 1/4 cup fresh mint leaves – Sesame seeds Instructions – Make the dressing: In a small bowl, combine the vinegar, tamari, sesame oil, ginger, garlic, and honey. Set aside. – Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. 

This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.