First blog post, here we go!
This pasta salad is the bomb. It’s super tasty, it’s gluten free, and it uses about half (or less!!) the amount of oil found in most pasta salads. It’s the perfect light meal for a beautiful spring day like today!
1 Package Brown Rice Pasta (or other GF pasta of choice)
1 Chopped English Cucumber
1 Cup Quartered Cherry Tomatoes
1/2 Cup Chopped Red Bell Pepper
1/3 Cup Diced Red Onion
1/3 Cup Sliced Kalamata Olives
1/3 Cup Crumbled Feta Cheese
3.5 Tbs Red Wine Vinegar
2.5 Tbs Olive Oil
1 Tbs Lemon Juice
1.5 Tsp Oregano
Salt & Pepper to taste
Cook pasta according to the directions on the package. Drain and rinse with cold water.
While the pasta is cooking, prepare the salad ingredients.
Once the pasta is cooked, add to the prepared salad ingredients.
In a separate bowl, whisk together the dressing and adjust the seasoning to taste.
Add dressing to salad. Refrigerate or serve immediately.