A tasty pasta salad made with a gluten-free corn based spaghetti made with fresh summer veggies such as cherry tomatoes, zucchini, cucumbers, peppers, onions and canned olives. It’s coated in an Italian salad dressing, spices and parmesan cheese. Need to make this ahead of time? No prob! Overnight, this will just make this salad more flavorful. This salad would be the perfect BBQ backyard party side, or a summer picnic take a long. It’s refreshing, filling, and just screams summer!
Servings: 12 side servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
2 x 340g box of gluten-free spaghetti
2 cups cherry tomatoes, halved
3 zucchini, diced
1 large cucumber, diced
1 red bell pepper, diced
1 green pepper, diced
1 red onion, diced
1 can sliced ripe olives, drained
1 bottle Italian salad dressing (gluten-free)
1/4 cup Parmesan cheese, extra for garnish
1 tbsp sesame seeds
1 tsp paprika
1/2 tsp celery seed
1/4 tsp garlic powder
Method
Cook all your gluten-free pasta until fully cooked through, but slightly al-dente. Drain, and let sit in cold water (this will stop it from cooking further). Once cooled, drain again and transfer to a large mixing bowl.
Add in all your chopped veggies, and olives. Top with Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed and garlic powder. Toss well until completely coated.
Cover and store in the fridge (overnight if needed).
Garnish with extra Parmesan cheese, and serve!
Sarah Nicole
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
