It's school time again and parents are beginning to prepare for the year's lunch challenges.
With the option of sandwiches on our favorite bread by Udi's Gluten Free Bakery my daughter likes to have a side dish to accompany it. And instead of just throwing some Utz chips in each and every time, I like to serve a side of gluten free pasta salad with some fruit to accompany it. Our favorite pasta for pasta salads is Farmo corn & rice Fusilli. But if you have a corn allergy to deal with, then Mrs. Leeper's Rice Vegetable Twists work nicely. I buy either brand at Healthy Home Market or Earth Fare in the Charlotte area.
This recipe is a take-off from the one on glutenfree.com and makes enough you can send it for a few lunches or to serve the next night for dinner. It's even better after a day of marinating in the fridge:-)
Gluten Free Mediterranean Pasta Salad
4 cups (uncooked) pasta, cooked according to package directions
3/4 cup pitted Kalamata olives, coarsely chopped
20 cherry tomatoes, quartered
3/4 cup roasted red peppers, coarsely chopped
3/4 cup crumbled feta cheese, if tolerated
1/2 cup of minced red onion
1/2 cup of celery
3/4 cup of shredded carrot
3/4 cup of shredded carrot
4 teaspoons Italian seasoning blend
1/2 cup prepared Italian or Greek dressing (more if desired)
Combine all ingredients. Toss to combine. Chill for 1hour. Serve and enjoy.
Taste before adding salt as the feta and the olives are salty.
