Gluten-Free Potluck Italian Pasta Salad

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Average Rating: 5 | Rated By: 3 users

Using fresh and simple ingredients is what makes this potluck Italian pasta salad flavourful and light. The pasta, tomatoes and bocconcini are marinated in fresh parsley, basil, garlic, fresh lemon juice and olive oil, making this gluten-free salad unforgettable. A salad that does not have to be refrigerated is always welcome at large gatherings especially during hot summer months

Ingredients

  • 1 cup chopped fresh flat-leaf parsley, leaf only
  • 1/2 cup sliced fresh basil leaves
  • 5 garlic cloves, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. Pure sea salt
  • 1/4 tsp. GF ground black pepper
  • 16 oz. Cherry tomatoes, halved
  • 8 oz. Bocconcini, sliced
  • 1 lb. gluten-free pasta of choice (rigatoni, spaghettini, penne, fusilli, farfalle)
  • Instructions

  • In a large bowl combine parsley, basil, garlic, olive oil, lemon juice, salt and black pepper. Add tomatoes and bocconcini and stir to combine. Set aside for 30 minutes
  • Cook pasta in well salted water according to package directions (about 12 - 15 minutes). Drain and rinse in cold water until water is running clear
  • Add cooled pasta into the marinade, and gently stir to coat the pasta. Cover and marinate at room temperature for 30 minutes. Stir again, adjust seasoning if needed and marinade for 30 more minutes. Serve at room temperature
  • Note: The salad can be made 24 hours in advance when refrigerated. Bring to room temperature before serving. This salad will keep when refrigerated up to 5 days


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