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Vegetarian Mexican macaroni pasta salad with red bean, corn, tomato, onion and pepper.jpg

Pasta Salad gf. df. v.

This pasta salad is so delicious and allergy friendly! I made this the other day for a lake day with some friends, and it was a huge hit! Excellent munchies while having fun in the sun. ;) Find recipe here


> gf rotini pasta of your choice. I like a brown rice option

> cherry tomatoes, 1 package, halved

> large english cucumber, peeled & diced

> kalamata olives - about half a jar - halved

> half a red onion, sliced

> red bell pepper- diced

> orange bell pepper - diced


> 1/2C olive oil

> 1/2C red or white wine vinegar

> 1/2 - 1tsp garlic powder

> 1 tsp onion powder

> salt & pepper to taste

> 1/2 - 1tsp dried oregano, dried basil, dried parsley

> squeeze of fresh lemon juice

>red pepper flakes to taste 


1. Boil about 8 cups of water with 3T of salt on stove. Once boiling, add in rotini pasta and boil according to instructions.

2. To a large bowl, add all dressing ingredients and mix. 

3. Once pasta is cooked, drain and add pasta and chopped veggies to dressing mixture. Toss all together!

Best served cold. Throw some foil or plastic wrap over the bowl and pop into the refridgerator for at least an hour. This will keep longer in the fridge as it doesn't have meat or cheese added. 

Bone apple tea!

Modifications:  Add in salami or mozzarella balls. Top with fresh chopped basil! Drizzle of balsamic glaze would add a hint of sweetness as well. 

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