#refreshingpasta

[andreacecelia]

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[goonluver]

A tasty and refreshing gluten-free vegan pasta salad made with ingredients that are influenced by Italian food. It's great for potlucks, picnics, or just as a light meal any day of the week.

Ingredients: 8 oz gluten-free pasta. 1 cup cherry tomatoes, halved. 1/2 cup sliced black olives. 1/2 cup diced red bell pepper. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 1/4 cup chopped red onion. 1/4 cup extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the gluten-free pasta. Run cold water over the drain and rinse. Cherry tomatoes, black olives, red bell pepper, basil, parsley, and red onion should all be put in a large bowl together with the cooked pasta. Mix the olive oil, balsamic vinegar, salt, and pepper in a small bowl using a whisk. Put the dressing on top of the pasta salad and toss it around to cover it all. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Moms Club of King Sport TN

[thefictionlounge]

A refreshing and flavorful pasta salad inspired by Greek flavors, featuring orzo pasta, fresh vegetables, tangy olives, and creamy feta cheese, all tossed in a zesty homemade dressing.

Ingredients: 1 cup orzo pasta. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/2 cup Kalamata olives, sliced. 1/2 cup crumbled feta cheese. 1/4 cup fresh parsley, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 tablespoon lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Cook orzo pasta according to package instructions until al dente. Drain and rinse with cold water, then set aside to cool. In a large bowl, combine the cooled orzo pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the pasta salad and toss until everything is evenly coated. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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