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  • Writer's pictureCassie

Perfect Veggie Pasta Salad: gluten-free

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!

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