SafePlates

Ingredients

• 250g gluten-free pasta (e.g. made from corn or rice)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small cucumber, diced
• 150g cherry tomatoes, halved
• 1 small red onion, finely chopped
• 100g black olives, pitted and halved
• 150g feta cheese, diced (optional, for a vegan or lactose-free alternative you can use vegan feta or a similar product instead)
• Fresh herbs (e.g. parsley, basil), chopped
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt and pepper to taste

Instructions

1. Cook the gluten-free pasta according to the package instructions until al dente. Rinse the pasta with cold water after cooking to prevent sticking and drain well.
2. In a large bowl, combine the cooked pasta with the diced bell peppers, cucumber, cherry tomatoes, red onion and olives.
3. Add the diced feta cheese and the fresh herbs. Mix everything well.
4. In a small bowl, whisk together the olive oil, white wine vinegar, salt and pepper. Pour this dressing over the salad and mix thoroughly so that the pasta and vegetables are evenly coated with the dressing.
5. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to develop.
6. Taste again before serving and adjust the seasoning if necessary. Serve the pasta salad chilled.