Gluten Free Classic Pasta Salad {Paleo Option}
This sweet, zesty pasta salad is the perfect refreshing bite to have at any cookout or barbecue!
Equipment
- 1 large mixing bowl
- measuring cups and spoons
- 1 wooden spoon or silicone spatula
Ingredients
- 1 8 oz box gluten free pasta cooked to the lowest recommended time* rinsed and oiled
- 5 oz cherry tomatoes (~⅔ cup) sliced in half
- 1½ mini cucumbers (~heaping ½ cup) cut in ¼ inch half moons
- 1½ med carrots (~heaping ½ cup) cut in ¼ inch half moons
- ½ cup sliced black olives heaping
- several dashes black pepper
- ¼ teaspoon salt
- 1 batch Lemony Sweet Red Wine Vinaigrette** (~ scant 1 cup of dressing)
Instructions
- In a large mixing bowl mix pasta, cucumbers, carrots, tomatoes, olives, salt, and black pepper. Add Lemony Sweet Red Wine Vinaigrette and use a wooden spoon to fully mix. Serve immediately or chilled.
Notes
*Cooking al dente keeps a chewy, tender bite to your pasta, so it doesn't turn out mushy. The cook time for this pasta was 7-9 minutes, so I drained it at exactly 7 minutes. Remember gluten free pasta needs to be rinsed thoroughly & drizzled with neutral oil to keep from sticking to each other.
**Here is the link to my Lemony Sweet Red Wine Vinaigrette.
Nutrition
Calories: 138kcalCarbohydrates: 14gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 5gSodium: 283mgPotassium: 68mgFiber: 3gSugar: 4gVitamin A: 1035IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Tried this recipe?Let us know how it was!