There are a few dishes I literally have ZERO self-control around. A few of these meals and dishes include:
chips and salsa
potatoes in any form
carbs in any form
more potatoes
pizza
carby carb carbs
VEGGIE PASTA SALAD
I will send left overs home with people we have over or drop extras off at a friend's place because if there is pasta salad in my fridge, i. will. eat. it. all.
I watch my calories and macros so I do track everything, but when there's a big bowl of this gluten free veggie pasta salad in my fridge, all bets are off. I have no self-control.
This recipe is so simple and the best part is that you can sub the veggies I use for anything you have in your fridge. These are my typical veggies but there have been plenty of times we are heading to a BBQ or just to a friends for dinner and we are bringing side dishes and I just toss in whatever veggies I have in the fridge. It always turns out great!
For the pasta -- I highly recommend using Barilla brand. Not all gluten-free pastas are created equal. In fact, most of them suck. Barilla holds up and tastes the most like regular pasta. For this salad I either use penne or rotini. Both work great and you can use any type you prefer but I definitely recommend using this brand specifically. If you have another brand that you've used and LOVE, drop a comment below and let me know! I'd love to hear it!
Give this perfect easy gluten free veggie pasta salad a try and let me know what you think!
Much love,
Cass
Ingredients:
12 oz box gluten-free pasta (see recommendations above)
1 cup broccoli, chopped
1 cup cauliflower, chopped
1 cup grape tomatoes, sliced in half
1 2.25oz can sliced black olives
1/2 cup shredded carrots
1 teaspoon minced garlic
1 bottle light Italian dressing (be sure to check the label! They sneak dairy into some Italian dressings.)
salt and pepper to taste
Directions:
Cook pasta according to the directions on the box. Strain and run cold water over the pasta until they are cool.
Add vegetables, garlic, and 3/4 bottle of Italian dressing.
Add salt and pepper to taste.
Cover and cool in the fridge for at least 1 hour before serving.
Right before serving, add the rest of the dressing and stir!