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rainbow-pasta-salad-recipe

Rainbow Pasta Salad

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 8 oz gluten-free pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red bell pepper, diced
  • 0.5 cup yellow bell pepper, diced
  • 0.25 cup red onion, finely chopped
  • 0.25 cup black olives, sliced
  • 0.25 cup feta cheese, crumbled (optional)
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions 

  1. Cook the gluten-free pasta according to the package instructions. Drain and rinse with cold water.
  2. In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, black olives, feta cheese (if using), and fresh parsley.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for later.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 300mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 1mg

Keywords

Gluten-Free
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