A tasty pasta salad made with a gluten-free corn based spaghetti made with fresh summer veggies such as cherry tomatoes, zucchini, cucumbers, peppers, onions and canned olives. It’s coated in an Italian salad dressing, spices and parmesan cheese. Need to make this ahead of time? No prob! Overnight, this will just make this salad more flavorful. This salad would be the perfect BBQ backyard party side, or a summer picnic take a long. It’s refreshing, filling, and just screams summer!
- 2 x 340g box of gluten-free spaghetti
- 2 cups cherry tomatoes, halved
- 3 zucchini, diced
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 green pepper, diced
- 1 red onion, diced
- 1 can sliced ripe olives, drained
- 1 bottle Italian salad dressing (gluten-free)
- 1/4 cup Parmesan cheese, extra for garnish
- 1 tbsp sesame seeds
- 1 tsp paprika
- 1/2 tsp celery seed
- 1/4 tsp garlic powder
- Cook all your gluten-free pasta until fully cooked through, but slightly al-dente. Drain, and let sit in cold water (this will stop it from cooking further). Once cooled, drain again and transfer to a large mixing bowl.
- Add in all your chopped veggies, and olives. Top with Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed and garlic powder. Toss well until completely coated.
- Cover and store in the fridge (overnight if needed).
- Garnish with extra Parmesan cheese, and serve!
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