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Pasta Salad

Hot summer and cool treats go hand in hand.  Why not cool dinners too?  A go-to dinner side (or complete meal if you want to add grilled chicken) is pasta salad.  Simple to make, holds up well in the fridge, and is refreshing during the summer heat waves.  This wouldn’t be a typical post if I dictated the exact ingredients – you can modify to your liking or use fresh summer ingredients readily available:

Pasta Salad

  • Gluten Free Elbow Noodles (I tried the Wegmans elbow noodle and they hold up very well)
  • 1 head of broccoli
  • 1 small onion
  • 1 bell pepper (red or green)
  • 2 stalks celery
  • 1 small cucumber
  • 1/2 pint cherry tomatoes, sliced in half
  • 1 can small olives
  • 1 can beans (black beans or chick peas)
  • 1 bottle of your favorite dressing
  • Shredded mozzarella cheese
  1. Cook pasta according to package directions.  Be sure to not overcook
  2. While pasta is cooking, dice up all veggies and place in a large mixing bowl
  3. Once pasta is cooked, drain and rinse, and add to large mixing bowl
  4. Mix together all ingredients and add in your favorite salad dressing (enough to coat)
  5. Top pasta salad off with mozzarella cheese
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About myglutenfreelifestyle

This is Ann Marie Regan from Philadelphia, PA. A few words to describe me: celiac, runner, cook, traveler. If you're reading my blog chances are you are on a gluten free diet or know someone who is. New information and ideas are constantly surfacing and you can read my blog to learn more :)

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