Gluten-Free Pasta Salad with Colorful Veggies
A vibrant and easy-to-make pasta salad that combines gluten-free pasta with colorful vegetables and a light dressing, perfect for fall gatherings or weeknight dinners.
Ingredients
Pasta and Vegetables
- 8 ounces gluten-free pasta (your choice of shape)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (red, yellow, and green)
- 1 cup cucumber, diced
- 1 cup sweet corn (fresh or frozen)
- 1/2 cup red onion, finely chopped
Dressing
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Begin by cooking the gluten-free pasta according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking.
- While the pasta is cooking, chop all the vegetables and place them in a large mixing bowl.
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.
Combine
- Once the pasta has cooled, add it to the bowl with the chopped veggies.
- Pour the dressing over the top and gently mix until everything is well combined.
Serving
- This pasta salad can be enjoyed immediately but tastes even better after sitting for a while to let the flavors meld.
- If you plan to make it ahead of time, store in an airtight container in the refrigerator.
Notes
Opt for fresh, organic vegetables when possible to elevate the taste of your pasta salad. Allowing the salad to chill in the fridge for at least 30 minutes before serving can enhance the flavors substantially. Customize with additional proteins like grilled chicken or chickpeas if desired.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 4gSugar: 3g
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