Vegetarian Gluten Free Summer Pasta Salad

Our guest blogger and Katrina Lander @fitnessfodmap_ guest edits this blog post for Cole & Mason UK.

My delicious gluten free summer pasta salad works as a main or as a side dish (perfect for a summer BBQ). It can be made a day ahead and is super easy and versatile.

Prep: 20 minutes

Difficulty Easy

Serves 2 as a main

Ingredients

• 150g Gluten free pasta – I used tricolore fusilli
• 1 Tbsp extra-virgin olive oil
• 200g Cherry tomatoes
• 60g Feta, diced
• 60g Pitted black kalamata olives, halved
• 2 x Garlic cloves, thinly sliced
• 1 Tbsp oregano
• Juice 1/2 lemon
• 1 Tsp Dijon mustard
• ½ Tsp honey
• 30g Wild rocket

Method

1. Cook the gluten free pasta as per the pack instructions, drain into a colander. Toss in 1 tsp of extra virgin olive oil and leave to cool completely.
2. Stir through the tomatoes, feta, and olives.
3. To make the dressing, mix the garlic, oregano, lemon juice, mustard, and honey. Mix into the pasta and stir through the rocket.
4. Serve, or cover and leave overnight in the fridge. The following day, if the pasta has dried, add extra oil or dressing.

Top Tips;

• Why not add in cucumber and/or bell peppers (red are my favourite!)
• I always add in any leftover chicken for extra protein