Ingredients:

  • 16 oz (450g) Gluten-free rotini
  • 1 tbsp (15g) Salt
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 cup (100g) English cucumber, diced
  • 1/2 cup (75g) Red onion, finely diced
  • 1 cup (100g) Red bell pepper, diced
  • 1/2 cup (60g) Black olives, sliced
  • 1/2 cup (60g) Fresh parsley, chopped
  • 1/2 cup (120ml) Mayonnaise
  • 1/3 cup (80ml) Gluten-free Italian vinaigrette
  • 1 tbsp (15ml) Lemon juice, freshly squeezed
  • 1 clove Garlic, minced
  • 1/2 tsp (2.5g) Dried oregano
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the gluten-free rotini and cook for 1-2 minutes less than the package directions for 'al dente'.
  3. Drain immediately and rinse under cold running water for 30 seconds to remove excess starch and stop the cooking process.
  4. In a small jar or bowl, whisk together the mayonnaise, Italian vinaigrette, lemon juice, minced garlic, and oregano until velvety.
  5. Place the cooled pasta in a large mixing bowl. Pour over 2 tablespoons of the dressing and toss; let this sit for 5 minutes to allow the noodles to absorb the base flavor.
  6. Fold in the halved tomatoes, diced cucumber, red onion, bell pepper, olives, and parsley.
  7. Pour the remaining creamy dressing over the salad and toss until evenly coated.