This Italian pasta salad is perfect for that outdoor summer barbecue or a quick, cool dish on a hot day!
Three reasons why I love this pasta salad:
- it is very easy to make! (who doesn’t love this)
- you can change up the ingredients to whatever you have on hand!
- it is obviously delicious 😉
Other reasons I like it:
- you can get in lots of veggies (my fav thing)
- others may not even notice that it’s “healthy” 😉
- it’s a perfect light dish for that hot summer evening
It is usually a “dump whatever I have left in the fridge” type of recipe so I am just listing the ingredients for you in the recipe below. Use amounts to your liking.
First start off with your favorite gluten free pasta. This is a brand I use, it is made with brown rice and does NOT get mushy when it is cooked. Next add a variety of chopped vegetables. Some options could be: bell peppers, cucumbers, shredded carrots, tomatoes, zucchini, onion. Add parmesan (leave out to make dairy free) and olives.
If you are wanting to make this more of a main dish, add some sort of protein in the form of chicken or black beans.
Top with your favorite Italian dressing (I make my own or you can buy one. Look for a brand without soybean & hydrogenated oils)
I personally think this is best eaten cold, so stick it in the fridge until you’re ready to consume.
Ingredients
- gluten free pasta spirals
- bell peppers, chopped
- cucumber, diced
- carrots, shredded
- onion, chopped fine
- olives, sliced
- tomatoes, chopped
- black beans or chicken (optional)
Instructions
- Cook pasta according to directions on package.
- Chop veggies.
- Add everything to a bowl, drizzle with dressing.
