Gluten-Free Pasta Salad

  • 12 oz gluten-free penne pasta
  • Chopped English cucumber (1 large cucumber)
  • Chopped orange bell pepper (1 medium pepper)
  • Chopped yellow bell pepper (1 medium pepper)
  • Halved grape tomatoes (1 pint)
  • 1 cup chopped red onion (about 1/2 medium onion)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 TBS dried parsley
  • 1 TBS dried oregano
  • 2 tsp dried basil
  • 1/2 tsp black pepper

Boil the gluten-free pasta according to package directions. In the meantime, chop the bell peppers, cucumber, tomatoes, onion and toss them into a large bowl. Drain and rinse the pasta under cold water to stop the cooking process before adding them to the chopped veggies. Measure and add the olive oil, vinegar and seasonings to the pasta salad bowl. Gently mix and toss everything together in the bowl to combine. Let the pasta salad marinate and chill in the fridge, for at least 30 minutes (preferably overnight), before serving.