Spring Is Pasta Salad Season!

Here is a quick and easy recipe for a pasta salad that can be enjoyed by virtually all your guests, including many of those with food allergies. (Note: Carefully read the packages of these ingredients before using them, as their composition may have changed from the last time I bought them. Your guests are the best source of information about the specifics of their food allergies.)

Prepare 1/2 a box of Ancient Harvest gluten-free pasta according to the directions on the package. Combine cooked pasta with 1 cup of Annie’s Naturals Tuscany Italian salad dressing, 1/2 cup Mediterranean Organic sun-dried tomatoes in olive oil, 1/2 cup of Mediterranean Organic roasted red peppers, and 1/2 cup of Mediterranean Organic pitted Kalamata olives. You might prefer to cut the roasted red peppers in half before adding them. Toss with large spoon and fork to combine. Refrigerate until well chilled, then toss again and enjoy!

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