Pasta salads are one of the most popular dishes in summer and every year I like inventing new ones to make a tasty and balanced dish suitable for all occasions.

The protagonists are the Strozzapreti Zero+, organic pasta made with 100% red lentil flour and eggs from free-range hens by the Spinosi pasta factory, a pasta designed to reduce the glycemic index of Italy’s most popular dish while providing a high protein and fibre intake: discover the entire range of gluten-free egg pasta with legume flours to have fun in the kitchen.

This pasta salad proposal is meant to take us tastefully to Greece, using the same ingredients we find in traditional Greek salads, but combined in a slightly different way.

Thanks to the presence of egg in Strozzapreti, the pasta salad has a perfect texture even when cold, which is very unusual in the world of gluten-free pasta, especially with a legume base, so you can enjoy an exquisitely fresh dish that is both healthy and balanced.

If you are looking for more pasta salad ideas, try my Coronation Pasta Salad.

Greek-style Strozzapreti pasta

10.8 g carbohydrates per 100g

Ingredients for 4 servings

  • 250g Strozzapreti Zero+ with red lentil flour*
  • 200g fat free Greek yoghurt
  • 200g cherry tomatoes
  • 100g Greek pitted black olives*
  • 100g Greek feta cheese
  • 70g pickled cucumbers*
  • extra virgin olive oil
  • mint
  • salt and pepper


  1. Boil Strozzapreti in lightly salted boiling water for 7 minutes. Drain them, mix them with a drizzle of extra virgin olive oil and leave them to cool.
  2. Cut the cherry tomatoes into 4 wedges and add them to the Strozzapreti together with the black olives, then crumble the feta cheese and mix well.
  3. Prepare a sauce mixing Greek yoghurt with finely chopped pickled cucumbers, season with salt and pepper and pour it over the cold pasta. Complete by adding a few mint leaves and serve.


If you have been to Greece, you cannot have missed the Classic Mussakàs made with eggplants and meat sauce, a one-course meal rich dish that I thought I would revisit to create a lighter, vegetarian version: here is my
Vegetarian Mussakàs

This Vegetarian Mussakàs is the perfect substitute for Lasagna for the warmer months when light recipes rich in seasonal vegetables are preferred, but it is also loved by everyone in the family, including the little ones. It is also very useful for those who have to organise family meals, as it can be prepared in advance and then cooked with 30 minutes to spare.

If you don’t like peppers or find them indigestible, replace them with courgettes!

Remember that you can also prepare this recipe lactose-free by replacing the milk in the béchamel with vegetable stock: all other ingredients are lactose-free!

When you have eggplants in season, this recipe will be a dinner-saving one-course meal for every family need: enjoy!


Vegetarian Mussakàs

9.26g carbohydrates per 100g

Ingredients for 6 servings

  • 1kg eggplants
  • 450g potatoes
  • 300g red pepper (or courgettes)
  • 200g tomato sauce
  • 150g carrots
  • 120g onions
  • Parmigiano Reggiano cheese, grated
  • breadcrumbs*
  • 2 cloves of garlic
  • extra virgin olive oil
  • basil
  • sage
  • salt and pepper

Ingredients for the béchamel sauce

  • 350g milk
  • 35g brown rice flour*
  • 35g grated Parmesan cheese
  • 30g extra virgin olive oil
  • salt

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)


  1. Slice the eggplants and place them on a baking tin lined with parchment paper,  bake in a convection oven preheated to 180°C for about 20 minutes.
  2. Boil the potatoes with their skins on until they are soft enough to be sliced.
  3. Prepare the vegetable ragout browning the garlic in a little oil, then add the diced carrots and peppers; season with chopped basil and sage, add the tomato sauce, season with salt and pepper and cook for 15 minutes.
  4. Prepare a béchamel sauce by mixing the rice flour with the oil, then gradually add the milk so that no lumps form and heat until the mixture starts to thicken. Remove from the heat, add the Parmesan cheese, mix well and add salt to taste.
  5. Take a rectangular oven dish, form a layer of vegetable ragout, cover it with the wilted eggplants, the sliced potatoes, a sprinkling of Parmesan cheese and start the layers again: you should have two layers of aubergines and ragout and only one layer of potatoes. Finish with a layer of béchamel sauce and a sprinkling of breadcrumbs.
  6. Bake the Mussakàs in a convection oven preheated to 190°C for 20-30 minutes until crispy.


Version with gluten of Vegetarian Mussakàs

Replace gluten free breadcrumbs with standard breadcrumbs; the rest of the recipe is naturally gluten-free, so no adaptation is needed for the version with gluten.