A quick and easy veggie pasta salad that is perfect for a BBQ side dish or a light and refreshing main meal. Gluten free, but tastes great even the next day!
1 package your favorite pasta (we use the TruRoots Gluten Free pasta)
1 cup broccoli
½ red bell pepper
½ green bell pepper
½ red onion
½ yellow squash
a drizzle of your favorite olive oil, I used both basil infused and lemon pepper infused olive oil by Round Pond (optional, omit if you are avoiding oil)-see note
2 tablespoons balsamic vinegar
lemon pepper and Himalayan pink salt to taste
A note from the chef: If you want the infused olive oil taste but don’t have the infused olive oil you can combine regular olive oil and a squeeze of lemon and/or chop some basil up and add it to the salad. Any pasta will work but beware of many gluten free pastas because they aren’t as good if not served fresh.
1. Cook pasta according to package directions. Meanwhile, wash and chop veggies.
2. Add chopped veggies to a large bowl. Once the pasta is done, drain with a pasta strainer and put it in the bowl on top of the chopped veggies. If you leave it as is for 10-15 minutes, the warm pasta will wilt the veggies just enough so that they are still raw but slightly tender.
3. After about 10-15 minutes, add oil, balsamic vinegar, lemon pepper and salt and mix well. Taste and add more if needed.
Are you planning to make this gluten-free veggie pasta salad today?
Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.