Gluten Free Veggie Pasta Salad

Photo by eatwithclarity.com, recipe by Stephanie Crabtree, RD

Our Gluten-Free Veggie Pasta Salad is a fresh, vibrant dish packed with flavor and nutrition. Made with gluten-free pasta, crisp seasonal vegetables, and a light, zesty dressing, this salad is perfect for a quick lunch, meal prep, or a side dish for gatherings. This is a very versatile recipe. Feel free to throw in any leftover veggies you have in the fridge, raw or previously roasted. It is great for a last night of vacation because it also travels well. You can sub fresh basil or mint for herbs if desired. The more arugula you use the more dressing you will need so make sure to double the dressing ingredients if you add the whole package of arugula.

INGREDIENTS

  • 12 ounces Jovial Gluten Free Brown Rice fusilli pasta, cooked

  • 10 ounces cherry tomatoes, quartered (or roasted)

  • 1 medium English cucumber, chopped

  • 1 can great northern beans, drained & rinsed

  • 1 medium yellow bell pepper, chopped

  • 1 medium red bell pepper, chopped

  • 5.3 ounces Kourella’s organic barrel feta cheese, crumbled

  • 1 cup - 5 ounces arugula

OPTIONAL

  • Sliced pepperoncini

  • ½ cup diced red onions

  • Pinch crushed red pepper

  • Fresh Italian parsley, garnish

DRESSING

  • ½ cup EVOO

  • ¼ cup red wine vinegar

  • 2 garlic cloves, minced

  • 2 teaspoons Italian seasoning

  • ½ teaspoon salt

  • ½ teaspoon honey

  • ¼ teaspoon ground black pepper

PREPARATION

  1. Place all ingredients in a large glass serving dish and mix together until incorporated.

  2. Place all dressing ingredients in a mason jar. Place the lid on and shake until combined.

  3. Pour over pasta and serve or refrigerate until ready to serve.