Ingredients:

  • 16 oz gluten-free rotini or fusilli
  • 1 tbsp olive oil
  • 1 cup red bell pepper, diced
  • 1 cup cucumber, quartered and sliced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Boil a large pot of salted water. Add the gluten-free pasta and cook for 1-2 minutes less than the package directions.
  2. Drain the pasta immediately in a colander, rinse with cold water to stop the cooking process, and toss with 1 tablespoon of olive oil to prevent clumping.
  3. Dice red bell peppers, cucumbers, and onions into uniform pieces.
  4. Place the diced vegetables in a large mixing bowl along with the sliced olives and chopped parsley.
  5. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, oregano, garlic, salt, and pepper until emulsified.
  6. Pour the vinaigrette over the vegetables and cooled pasta, tossing gently until evenly coated.
  7. Fold in the crumbled feta cheese last to keep the crumbles intact.