GF/DF Greek Pasta Salad

Ingredients for the Salad:
 

• 1 cup gluten-free pasta of your choice (such as fusilli or penne)

• 1 Tbsp lemon juice

• ¾ cup small, grape or cherry tomatoes, cut into halves

• ¾ cup chopped cucumber or zucchini

• ¼ cup finely chopped celery, radish, or red onion

• ¼ cup sliced black olives

• ½ cup dairy-free feta cheese, crumbled
   

Ingredients for the Dressing:
 

• 1 Tbsp lemon juice

• 1 Tbsp red wine vinegar

• ½ tsp salt

• ½ tsp garlic or onion powder

• ½ tsp dried oregano

• ¼ tsp ground white or black pepper

• ¼ cup extra virgin olive oil
   

Directions:
 

Cook the gluten-free pasta in a large pot of well-salted, boiling water. Cook until al dente (about 8 minutes).
 

Drain the pasta and rinse under cold water. Lay the rinsed pasta out onto a clean dish towel and spread out to cool to room temperature.
 

Transfer the pasta to a plastic container. Mix 1 Tbsp of lemon juice in with the cooked pasta. (This will prevent the pasta from going hard.)
 

Cover the pasta and refrigerate until cold (at least 20 minutes but up to overnight).

Combine the cold pasta with the other salad ingredients. Set aside.
 

Place all dressing ingredients inside a glass container with a tight-fitting lid. (A mason jar works great for this.) Shake the container until the dressing ingredients are well combined.

Pour the dressing over the salad and mix in with a spoon.
 

Can be stored in the fridge until ready to eat. Mix again just before serving.

Makes about 3 ½ cups. The recipe can easily be doubled or tripled as needed.