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Horiatiki (Village) Pasta Salad

Horiatiki Pasta Salad: Fresh, Flavorful, and Easy to Make!

This Horiatiki pasta salad combines fresh ingredients for a light meal perfect for lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Greek
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if needed.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1 cup Granulated Sugar Coconut sugar can be used as an alternative.
For the Flavor
  • 2 tbsp Lemon Zest Use organic lemons.
  • 1 cup Fresh Blueberries Frozen works too, don't thaw.
For the Wet Ingredients
  • 1 cup Plant-Based Milk Unsweetened almond, oat, or soy milk recommended.
  • 1/3 cup Oil Coconut or vegetable oil suggested.
  • 1 tsp Vanilla Extract Use pure extract for best flavor.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • rubber spatula

Method
 

Step-by-Step Instructions for Lemon Blueberry Muffins
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In another bowl, mix the plant-based milk, oil, lemon zest, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined.
  5. Fold in the blueberries carefully.
  6. Divide the batter evenly into the muffin tin, filling each cup about three-quarters full.
  7. Bake in the preheated oven for 18-20 minutes or until golden brown and a toothpick comes out clean.
  8. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Avoid overmixing to ensure muffins are fluffy. Store in an airtight container at room temperature for up to 3 days.