Gluten Free Pasta Salad
This salad is versatile- you can use regular pasta to make a non- gluten free version and it works just as well.
Ingredients
- 500g uncooked gluten-free pasta (penne, rigatoni or spirals work well)
- 2 cups cherry tomatoes, cut in half
- 200g vegan feta cheese
- 1 cup kalamata olives, sliced
- 1 cup artichokes, finely sliced
- ½ cup red onion, sliced
- ½ cup capsicum, diced
- 1 ½ cups baby spinach
- ½ cup fresh parsley, chopped
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ cup water
- 2 tsp sea salt
- 2 cloves garlic, crushed
- 1tbsp sugar
- 2 tsp each dry oregano and dry basil
- black pepper to taste
Directions
Step 1
Cook pasta according to package directions. Allow to cool slightly and toss with a little oil to prevent sticking.
Step 2
To make the dressing, place the olive oil, vinegar, water, sea salt, garlic, sugar, oregano, basil & black pepper into a jar. Place the lid on the jar & shake well to combine.
Step 3
Place pasta, cheese, & the remaining ingredients into a very large bowl & toss with around ¾ of the dressing.
Step 4
Serve immediately, or contents can be stored in the fridge for a couple of days. Retain the remaining dressing for serving.
This salad is versatile- you can use regular pasta to make a non- gluten free version and it works just as well.
This salad is versatile- you can use regular pasta to make a non- gluten free version and it works just as well.
Ingredients
- 500g uncooked gluten-free pasta (penne, rigatoni or spirals work well)
- 2 cups cherry tomatoes, cut in half
- 200g vegan feta cheese
- 1 cup kalamata olives, sliced
- 1 cup artichokes, finely sliced
- ½ cup red onion, sliced
- ½ cup capsicum, diced
- 1 ½ cups baby spinach
- ½ cup fresh parsley, chopped
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ cup water
- 2 tsp sea salt
- 2 cloves garlic, crushed
- 1tbsp sugar
- 2 tsp each dry oregano and dry basil
- black pepper to taste
