This is one of those things I made so that I'd have plenty of leftovers for the week ahead. This pasta salad is served with half a pan-seared chicken breast. Very easy dinner. And light! Perfect for a warm night.
Gluten and Mayo Free Pasta Salad
1 package gluten free pasta – I chose Schar Brand Fusilli
½ head broccoli cut into florets
3 – 4 radishes, sliced thin
¾ cup chopped tomatoes
2 green onions, sliced thin
¼ Vidalia onion, sliced thin
½ red bell pepper, julienne
1 carrot, small dice
½ cup sliced Crimini mushrooms, peeled and sliced
½ cup raw Apple Cider Vinegar
2 TBS. Dijon mustard
2/3 cup extra virgin olive oil
2 small garlic cloves, minced
1 large lemon, juiced
1 TBS. honey
Sea Salt and Pepper to taste
2 tsp. dried Oregano
Cook pasta according to package directions. About 3 minutes prior to finishing, add in the broccoli florets. Drain when pasta is cooked, and rinse with very cold water.
Chop all veggies and put in a large mixing bowl.
Add in drained pasta and broccoli.
Mix the vinaigrette. Add in as much as you need, but reserve some as the pasta will soak up some of the dressing and should you have leftovers you may need to add in more.
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