gluten free / vegetarian pasta salad
This salad is a perfect way to use up leftovers. Dice up chicken or pork, top with roasted nut, or customize it to your tastebuds' liking.
Ingredients
- I lb. gluten free pasta (I used Tinkyada)
- sundried tomatoes, sliced
- 1 jar marinated artichoke hearts, chopped
- gluten free greek salad dressing
Optional
- crumbled feta, diced chicken, kalamata olives
Directions
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1.
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| Cook noodles until al dente; rinse with cold water & drain. Set aside to cool. |
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2.
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| Once pasta is cooled, mix in feta, tomatoes, artichoke hearts and any other "mix-in" that you want to add. Toss with greek salad dressing. |
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3.
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| Keeps for a few days in the refrigerator. |
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