Gluten-Free Garden Pasta Salad

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the gluten-free fusilli pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.

2. 2

   While the pasta is cooking, halve the cherry tomatoes, dice the cucumber, slice the red bell pepper into thin strips, and chop the green onions.

3. 3

   In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, baby spinach, red bell pepper, and green onions.

4. 4

   In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried basil, salt, and black pepper to make the dressing.

5. 5

   Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.

6. 6

   Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for 30 minutes before serving for a colder salad.