Pasta Salad

You Will Need

Pasta:

• 16oz Bag of Brown Rice Pasta (Tinkyada Brown Rice Penne or Spirals have worked the best for me.)
• 4 Carrots (Chopped)
• 2 Tomatoes (Diced)
• 2 Green Peppers (Chopped)
• 1 Medium Sized Onion (Chopped)
• 1/2 lb. Pepperoni (Cubed or Small Sliced Pieces)
• 1/2 lb. Salami (Cubed or Small Sliced Pieces)

• Optional: 1/2 lb.Crumbled Feta Cheese (Note: Adding this ingredient will make the dish NOT Lactose-Free. Remember to take some Lactaid if you go this route.)

Sauce:

• 3/4 Cup Olive Oil
• 1/2 Cup Rice Vinegar
• 3 Teaspoons Oregano
• Salt to Taste
• Pepper to Taste

Directions

1. Cook Pasta. Note: Usually, Gluten-Free pasta only takes about half the time to cook as the directions on the bag will say; however, keeping a close watch on it and tasting pieces periodically should ensure that it doesn’t get overcooked. (When the pasta is still firm, but not crunchy, it is done. If left to cook too long it will fall apart.) After you strain the pasta, rinse it off in the  colander to remove excess gooey starch.
2. Pour a little Olive Oil to coat the cooked pasta to prevent sticking, and place in a bowl in the fridge while cutting vegetables.
3. Make Sauce.
4. Add all ingredients to pasta and pour Sauce over top.
5. Be careful when mixing ingredients, since you don’t want to put too much stress on the pasta and cause it to fall apart.
6. Chill in refrigerator.

Recipe By Kristine Brown