GF Italian Pasta Salad

This recipe is perfect for summer! It is a delicious way to incorporate plenty of fresh, colorful veggies into your meal. This recipe is gluten free, soy free, sugar free and sure to be a cookout favorite!

Ingredients:

~12 oz chickpea tortellini pasta (dry) [Banza brand]
(Or substitute with a gluten free tortellini pasta)

1 cup celery, diced (about 6 stalks)

1 cup carrots, shredded

1 cup tomato, diced

1 cup cucumber, diced (about 1/2 a cucumber)

1 cup red onion, diced (about 1/4 an onion)

1 cup black olives, sliced

1 cup bell pepper, diced (1 bell pepper)

1/2 cup fresh basil, chopped

1 cup dried cranberries

1 1/2 cup feta crumbles

Italian Dressing Ingredients:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

Juice of half a lemon

1 tsp garlic powder

1/2 tsp onion powder

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried basil

1/2 tsp crushed red pepper flakes

1/2 tsp black pepper

1/2 tsp sea salt

Instructions:

Prepare the dressing. In a medium bowl combine all the dry ingredients.
Add the olive oil, red wine vinegar and lemon juice. Whisk together and set aside.
(Separation is normal. Re-whisking may be necessary before using.)

Prepare the pasta according to instructions. Strain and rinse with cold water. Set aside in a large serving bowl.

Prepare the vegetables and remaining ingredients.

Combine the prepared ingredients (except dressing) with the pasta in the large serving bowl. Using two large forks, toss everything together until well combined.

Re-whisk the prepared dressing if necessary and pour it over the pasta salad. Toss everything together until well combined.

Serve and garnish with fresh basil leaves. Enjoy!

You can also View my recipe on the Born Clinic blog here.