Back to 6 servings 12 oz Gluten-Free Tri-Color Rotini* 2 cup Chopped English Cucumber, 1 large cucumber 2 cup Chopped Red Bell Pepper, 1 medium pepper 2 cup Chopped Orange Bell Pepper, 1 medium pepper 2 cup Chopped Yellow Bell Pepper, 1 medium pepper 2 cup Halved Grape Tomatoes, 1 pint 1 cup Chopped Red Onion, about 1/2 medium onion 1 cup Sliced Black Olives, 1 3.8 oz can 0.5 cup Extra Virgin Olive Oil 0.5 cup Red Wine Vinegar 1 TB Dried Parsley 1 TB Dried Oregano 2 tsp Dried Basil 0.5 tsp Black Pepper
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1 Step 1: Boil the gluten-free rotini according to package directions, minus about 2 minutes to keep the noodles from getting mushy.2 Step 2: In the meantime, chop the bell peppers, cucumber, tomatoes, onion, and toss them into a large bowl with the sliced black olives.3 Step 3: Drain and rinse the pasta under cold water to stop the cooking process before adding them to the chopped veggies.4 Step 4: Measure and add the olive oil, vinegar, and seasonings to the pasta salad bowl.5 Step 5: Gently mix and toss everything together in the bowl to combine.6 Step 6: Let the pasta salad marinate and chill in the fridge, for at least 30 minutes (preferably overnight), before serving.7 Step 7: Enjoy cool, at room temperature.getsaucepan.com/r/0b9afaa3-f9d9-45f2-9e27-c41063d1c381 · Original: https://strengthandsunshine.com/italian-pasta-salad-vegan-gluten-free/
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