Summer Pasta Salad

Growing up my parents always bought those pre-boxed cold pasta salad mixes, and I was never a fan of them. After a while they would make their own with pre-bottled Italian dressing, but I still didn’t like that.

I set out to make a vegan, gluten-free summer pasta salad that in the end, tasted similar, if not better than the one they liked.

Make it right in a plastic container to make it easy to stick in the refrigerator, or with you to your next cookout. This goes great with a veggie burger! Feel free to add more or less olives, tomatoes and pimentos to fit your tastes.

Vegan, Gluten-Free Summer Pasta Salad
by Michelle Maskaly, The Adirondack Chick

1, 12 ounce package of Tinkyada brown rice pasta vegetable spirals
1 pint grape tomatoes {sliced in half}
2.25 ounce can of sliced black olives
2 tablespoons pimentos
3 tablespoons olive oil
2 teaspoons parsley flakes
1 teaspoon basil
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1/4 teaspoon crushed red pepper

Cook the pasta according to the directions. Rinse under cold water and let drain.

In a large bowl mix together the olive oil, parsley flakes, basil, black pepper, sea salt and crushed red pepper. Add in the tomatoes, olives, pimentos and pasta.

Mix very well and let sit for at least 20 minutes. The longer it sits the more the flavors will come out.


This post was shared with the following websites: melt in your mouth mondays, jam hands, made by you monday, my sweet and savory, just another meatless monday,

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