Pasta & Veggie Salad
Author: Angie Halten
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Excellent combination!
Ingredients
  • 1 pkg GF pasta (rotini or fusili)
  • 1 Tbsp lemon juice
  • 1 Tbsp GF Dijon or regular mustard
  • ½ cup cider vinegar
  • ⅔ cup oil
  • 1 tsp sugar
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp basil
  • ½ tsp oregano
  • ¼ tsp pepper
  • 1 can chick peas, drained and rinsed
  • ½ cup frozen peas, thawed
  • ½ red pepper, chopped
  • ½ green pepper, chopped
Instructions
  1. Cook the pasta according to the package instructions and drain well.
  2. Mix together the mix lemon juice, mustard, vinegar, oil, sugar, garlic powder, salt, basil, oregano and pepper.
  3. In a large bowl combine the chick peas, frozen peas, red and green peppers and the cooked pasta. Pour in the dressing and toss to combine.
  4. Let cool in the refridgerator for at least a few hours before serving.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/pasta-veggie-salad/