Ingredients
- 1 16oz. box Gluten Free Shaped Pasta - I like Barilla brand
- 1 cup grape tomatoes - cut in half
- 1 15oz. can/jar artichoke quarters in oil - drained
- ⅓ cup red onion - quartered and thinly sliced
- 2 cups brocoli florets - cut small
- 1 cup pitted Kalamata olives - sliced
- ½ cup fresh basil - thinly sliced
- 1 small zucchini - quartered lengthwise and sliced
- 1 8oz. block Feta cheese - cut into ½" cubes
- ¼ cup Olive Oil & Vinegar Dressing, divided - I use Newman's Own
- 2 tablespoon olive oil - divided
- 2 tablespoon fresh squeezed lemon juice - divided
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil over high heat. Cook pasta as directed on package. Drain and drizzle with half of the salad dressing and 1 tablespoon of olive oil. Place in a large bowl, cover and put in the fridge to chill.
- Rinse and cut all veggies, cheese and basil.
- Once pasta has cooled at least to room temp. Add all veggies, feta and basil to the bowl with the pasta. Drizzle remaining salad dressing, olive oil, lemon juice and season with salt and pepper. Stir to combine all ingredients well. Chill covered in the fridge until ready to serve.
Notes
Many gluten free pastas will dry out if stored for too many hours or overnight. If you want to make this salad ahead, I suggest storing the pasta separately from the veggies, without dressing on it, then running it under water to hydrate it just before you are ready to combine it with the rest of the ingredients and serve it.