Ingredients:

  • 16 oz (450g) Gluten-free rotini or fusilli
  • 1 tbsp (15g) Sea salt
  • 1 cup (150g) Red bell pepper, finely diced
  • 1/2 cup (75g) Red onion, minced
  • 1/2 cup (75g) Celery, thinly sliced
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/2 cup (80g) Black olives, sliced
  • 1/2 cup (120ml) Dairy-free mayonnaise
  • 3 tbsp (45ml) Apple cider vinegar
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (5g) Garlic powder
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the gluten-free pasta and cook for 1-2 minutes less than the package directions for 'al dente'.
  3. Drain immediately into a colander and rinse under cold running water until the pasta is completely cooled. Shake well to remove excess moisture.
  4. Dice the red pepper, onion, and celery into uniform, small pieces.
  5. Halve the cherry tomatoes and slice the olives.
  6. Combine all prepared vegetables in a large mixing bowl.
  7. In a small bowl, whisk together the dairy-free mayo, apple cider vinegar, olive oil, garlic powder, oregano, salt, and black pepper until emulsified.
  8. Pour the dressing over the vegetables and cooled pasta, tossing gently until evenly coated.
  9. Cover and refrigerate for at least 1 hour to allow flavors to infuse before serving.