Guest guest Posted April 20, 2005 Report Share Posted April 20, 2005 Pasta Salad 3-colored gluten free pasta spirals Broccoli florets Tomato wedges black olives, although green would probably be good also sliced fresh mushrooms--the bigger the better artichoke hearts from the little jar with their juice peas (optional) dressing: olive oil 1/3 C lemon juice salt garlic--fresh or powder onion powder oregano paprika Cook the pasta until al dente. Toss with all veggies except tomatoes. Add the dressing--all seasonings to taste. Don't add too much. Leave in fridge overnight. When ready to serve, toss in tomatoes and add more olive oil, lemon juice and salt to taste. Quote Link to comment Share on other sites More sharing options...
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