Description
Brighten up your meals with this vibrant gluten-free pasta salad, bursting with fresh vegetables and a zesty dressing. Perfect for summer picnics, barbecues, or quick weeknight dinners, this dish is not only visually appealing but also incredibly easy to prepare. With a delightful mix of flavors and textures, it’s sure to be a crowd-pleaser that caters to dietary needs without sacrificing taste.
Ingredients
Scale
- 2 cups gluten-free pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (mixed colors)
- 1/2 cup red onion, finely chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion into uniform sizes.
- In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta with chopped veggies. Pour the dressing over and toss until evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes for flavors to meld.
- Serve chilled or at room temperature; garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 305
- Sugar: 3g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg