Thursday, July 31, 2008

Gluten Free Summertime BBQ Pasta Salad

I love summertime BBQ's. The men huddled around the grill, the kids jumping on the trampoline, the women "talking" in the kitchen....and the food......hamburgers, hotdogs, chips, pork and beans, watermelon, and pasta salad.....mmmmmm.....pasta salad....

GFCF Pasta Salad

6 oz Orgran Rice and Millet Pasta

1/2 tomato, chopped

1/4 c. chopped yellow squash or zuchini

3 radishes, chopped

3 T. red onion, chopped

3 T. chopped bell pepper

1 small can sliced olives, drained

10 fresh spinach leaves, chopped

1/4 c. crumbled sheeps milk Feta cheese

2-4 oz Newman's Light Italian or Balsamic Vinegar dressing

salt and pepper to taste

Boil the noodles according to package directions. While they are cooking chop the vegetables and check the veggie drawer in your refrigerator for anything else you may want to throw in. When the noodles are al dente pour into a colander and rinse thoroughly with cold water for several minutes and drain well, atleast 10 minutes. If you are going to serve this salad immediately mix all ingredients and serve. If you are traveling with it or serving it later put all the vegetables, cheese, and dressing in a bowl, do not mix them up just layer them in and add the noodles last. Just before serving toss then taste and add more dressing and salt and pepper if needed.

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