12 ounce of GF rotini pasta (I recommend Ronzoni)
1/2 yellow pepper
1/2 red pepper
1/2 can of black olives
1/2 container of mozzarella balls
1/2 package of salami
Grated Parmesan cheese to taste
1 cup Italian dressing
Cook the pasta according to instruction, strain and let sit to cool down
Dice up yellow pepper, red pepper, black olives, mozzarella balls and salami
Combine the peppers, olives, cheese, salami and cold pasta into a bowl
Add in Italian dressing and stir together
Sprinkle on top the parmesan cheese and mix together until well combined
If you saw my post from last week, you'll know that I put 3 gluten free pasta brands up against each other to see which one tasted the best. Ronzoni gluten free pasta was the winner, and I decided to use it in a summertime favorite... pasta salad. This recipe does take a lot of chopping skills, but it very easy and simple to make. It has a lot of flavor and texture that make it taste SO YUMMY! If you use the Ronzoni noodles with this recipe, you can bring this pasta salad to any BBQ and no one will even know it's gluten free.
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