gluten-free and dairy-free summer pasta salad

 

I used what I had on hand and boy, was it a flavor-show-stopper!

Use this as a template and utilize what's in your fridge and pantry.

You'll need:

• 300 g germinated brown rice spiral pasta
• 1/4 red cabbage, chopped
• 10 cherry tomatoes, quartered
• 2 thin cucumbers, peeled and chopped
• chopped green onions
• 1 grated carrot
• 1/2 red pepper, chopped
• about 1 cup grated soy cheese

For the dressing:

• 1/2 cup olive oil or olive oil blend
• 1/4 cup white wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon dried parsley

Do this:

Boil and drain your pasta and rinse in cold water.

Mix your dressing ingredients together. 

Add the pasta, veg, and dressing together in a big bowl and put in the fridge for a little while. Great for picnics and bentos, or just eating by the spoonful out of the mixing bowl.