Creado con IA
Gluten-Free Garden Pasta Salad
25 min 160 kcal por ración Fácil
Ingredientes
4 Raciones
- gluten-free fusilli pasta200 g
- cherry tomatoes150 g
- cucumber100 g
- baby spinach80 g
- red bell pepper60 g
- green onions40 g
- extra virgin olive oil2 tbsp
- lemon juice1 tbsp
- dried basil1 tsp
- salt1 tsp
- black pepper0,5 tsp
Preparación
- 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
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
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, baby spinach, red bell pepper, and green onions.
- 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
Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
- 6
Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for 30 minutes before serving for a colder salad.
