Thursday, March 13, 2014

Italian Pasta Salad:
(Free of Nuts, gluten, eggs, corn, soy)
  • 1 stalk of celery chopped
  • 2 roma tomatoes, chopped
  • 1/2 cup sweet red pepper, chopped
  • 1/2 cup sweet yellow pepper, chopped
  • 2 scallions, diced
  • 16 oz uncooked pasta ( I used Tinkyada Brown Rice Pasta)
  • 1/2 cup Italian Dressing
  • Optional: 2 cups diced cooked chicken, black olives, other favorites
Italian Dressing
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Optional: parsley, basil
Cook pasta according to directions in the bag.
While the pasta is cooking, add all your chopped veggies to a large bowl.
When pasta is cooked to al dente, drain it and cool it over cold running water.
Drain pasta and then add it to the veggies. Place all your dressing ingredients in a small bowl and whisk until well combined. Pour the dressing over the pasta salad. Refrigerate overnight or at least an hour before serving.


Post a Comment