Gluten Free Pasta Salad for Summer
Ingredients
- one box of Bio Naturae rigatoni gf pasta
- 3 zucchini
- 1 yellow squash
- half a red onion
- 1 cup of shaved Parmesan
- handful of fresh basil
- salad dressing (balsamic or Italian)
- oregano
- salt
- pepper
- garlic powder
Preparation
Grill vegetables including squash, zucchini, and onion.
Saute tomatoes until soft with olive oil.
While they cool, cook pasta, drain it, and rinse with cold water.
Chop and dice cooled vegetables.
Add salad dressing, gently mix in vegetables, a cup of shaved Parmesan, and fresh basil.
Refrigerate for an hour or two.
Add salt, pepper, garlic powder, and oregano to taste.
Storage advice
Consume the gluten-free pasta salad on the same day as it hardens overnight.
