Gluten Free Italian Pasta Salad
Ingredients
- 6 ounces Gluten Free pasta I used Barilla Gluten Free Rotini
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar you could use white wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1 teaspoon crushed red pepper
- ¼ teaspoon black pepper
- ½ tbsp minced garlic about 1-2 cloves
- 2 tablespoon grated parmesan cheese
- 1 tablespoon lemon juice about half a lemon
- 4 ounces sharp cheddar cheese, cut into small cubes ½ an 8 ounce block
- 1 cup grape tomatoes, sliced into thirds
Instructions
- Cook pasta according to package directions, drain, rinse with cold water while still in strainer, and add to a large mixing bowl
- While pasta cooks, make dressing by adding oil, vinegar, garlic powder, oregano, basil, salt, red prepper, black pepper, minced garlic, parmesan, and lemon juice to a small mixing bowl and whisk to combine
- Pour dressing over cooked, cooled pasta and stir to combine
- Add cheese cubes and sliced tomatoes to pasta and stir again to combine
- Cover with plastic wrap and chill in fridge for at least 30 minutes before serving
- Store leftovers in airtight container in fridge for up to 3 days
Nutrition
Calories: 321kcalCarbohydrates: 18.9gProtein: 5.8gFat: 26gCholesterol: 16.1mgSodium: 114.7mgPotassium: 43.6mgFiber: 1.1gSugar: 0.3g
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