Parsley, Sundried Tomatoes And Red Pepper Pasta Salad

On a hot summer day or cool winter nights this salad is always delightful. The pasta is infused with light vinaigrette and tasty flavours of parsley, sundried tomatoes, garlic and red pepper, then topped with fresh Parmesan cheese. It can be served as a main or as a side with fish or chicken.

Serves 4


1 package (227g or ½ lb.) uncooked gluten free pasta of your choice. I use brown rice rotini. Other choices are quinoa/rice or rice/corn pasta. Cook as per package instructions.
1 organic red pepper, diced
1 cup sundried tomatoes packed in olive oil, cut to small pieces
1 cup freshly grated Parmesan cheese
Sea salt and freshly ground organic GF black pepper to taste
For the dressing • 1 cup freshly chopped organic parsley • 1/4 cup extra virgin olive oil • 1/4 cup organic gluten free apple cider vinegar • 1 tsp. pure maple syrup • 4 minced garlic cloves


In a large bowl combine cooled pasta, red pepper and sundried tomatoes.
In another bowl whisk together all the dressing ingredients, then add to pasta and combine well. Add Parmesan cheese, sea salt, black pepper and stir until all the pasta is well coated.
For best results Refrigerate salad overnight. Stir couple of times while the pasta is marinating. Bring to room temperature before serving and top with some fresh parmesan cheese

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