I love eating this Greek spinach pasta salad that is so easy to whip up. It is a great potluck dish since it turns out to be quite a big salad. We aren’t having any potlucks these days but I was still wanting to eat this salad so I decided to try it without the pasta. I took a zucchini and some mushrooms from my fridge and some eggplants, beets, and tomatoes from my garden and sliced them and marinated them in some olive oil, garlic, salt, and lemon pepper. After the veggies soaked up some of that good flavor, I popped the veggies into my Instant Vortex Plus air fryer for about 12 minutes at 400 degrees. When it was done, I let it cool to room temperature. When I was ready to eat, I just tossed some spinach and sliced onions with some lemon juice, olive oil, mayonnaise, and Cavender’s Greek seasoning and put the grilled veggies on the spinach.
Yum! It was a delicious way to eat clean and healthy! Garden to table eating. Living Hilo Style.