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The Best Vegetarian Pasta (gluten-free)


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  • Author: Emily Smith

Ingredients

Scale
  • 1 (12-oz) package of gluten-free vegetable rotini pasta
  • 1 red bell pepper, finely diced
  • 1/2 (8-oz) package sliced mushrooms, halved
  • 1 (12 oz) jar marinated artichokes, cut into thirds (save the juice for dressing)
  • 3 green onions, chopped
  • 1 can black olives, sliced
  • 6 oz feta cheese

DRESSING

  • Reserved marinade from artichokes
  • 1/2 c. olive oil
  • 4 Tbsp. apple cider vinegar
  • 2 cloves garlic, minced or crushed
  • 2 tsp. fresh cilantro, chopped finely
  • 1/2 tsp. salt
  • ½ tsp. black pepper
  • 1 Tbsp. Dijon mustard

Instructions

  1. Cook and drain pasta, no need for rinsing.
  2. Prepare all vegetables, toss in a large mixing bowl. Add the pasta.
  3. In a large jar, mix dressing ingredients. Close top and shake well to incorporate. Pour over pasta and chopped vegetables. Refrigerate for 30 minutes.
  4. Add in feta before serving and stir to combine.
  5. Serve and enjoy this fresh, healthy salad!

Nutrition

  • Serving Size: 6