Healthier GF Italian Pasta Salad: SugarFreeMom.com

This is a great side dish to bring along to a picnic…pasta salad! This is a REALLY delicious one and it’s always a crowd pleaser when I bring it along to BBQ’s.

Ingredients

2 cups chopped zucchini
1 cup sweet grape tomatoes, halved
1/2 cup sweet red pepper, chopped
1/2 cup sweet yellow pepper, chopped
2 scallions, diced
4 cups cooked pasta ( I used Tinkyada Brown Rice Pasta)
1/2 cup Italian Dressing
Optional: 2 cups diced cooked chicken (light meat), black olives, mozzarella cheese

Italian Dressing

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup fresh parsley, chopped
1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions

While the pasta is cooking, add all your chopped veggies to a large bowl. Take your pasta off the heat and drain it prior to it being fully cooked, al dente is best with this dish so the pasta doesn’t get mushy. Cool the pasta over cold running water, drain and then add it to the veggies. If you are using chicken add it now as well. Place all your dressing ingredients in a small bowl and whisk until combined well. Pour the dressing over the pasta salad. Refrigerate overnight or at least an hour before serving. Serve with optional toppings on the side for guests.

Healthier Italian Pasta Salad {Gluten Free}

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