Gluten Free Italian Pasta Salad

Ingredients

• 8 ounces of gluten free pasta (e.g., brown rice, quinoa, or lentil-based)
• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup black olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the gluten free pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
2. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down quickly.
3. While the pasta is cooling, chop the cherry tomatoes, cucumbers, red bell pepper, black olives, and red onion as per the ingredient list.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
5. In a large mixing bowl, combine the cooled pasta, chopped vegetables, and fresh herbs. Pour the dressing over the salad and toss gently to combine.
6. Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving.

Nutrition