This salad is light and tasty – perfect for summer picnics, cook outs and barbeques. I made this last Saturday for my friends BBQ and nobody knew it was gluten free
8 oz. gluten free penne or spiral pasta
1 yellow bell pepper, chopped
1 cup diced cucumber
2 cups broccoli
4 celery stalks, chopped
1 large tomato, chopped OR about 3-4 cups cheery tomatoes, halved
For the dressing:
1/3 cup finely chopped fresh parsley
1 tablespoons olive oil
¼ cup lemon juice
1 tablespoon lime juice
½ teaspoon white sugar
1 teaspoon onion powder
pepper to taste
1. Cook pasta according to the package directions and let cool completely.
2. In a large bowl, toss together the pasta, yellow pepper, cucumbers, broccoli, celery and tomatoes.
3. In a small bowl, mix together the olive oil, lemon juice, lime juice, sugar, onion powder, and pepper. Mix this dressing with the pasta and then add the parsley.
4. Cool in the refrigerator, covered for about an hour, or until chilled.