This easy pasta salad is a go-to for quick summer meals and picnics! Packed with garden veggies and tossed in a tangy balsamic dressing, it’s naturally gluten-free and easy to customize. Add grilled chicken, salmon, or beans to make it a complete meal everyone will enjoy.
Ingredients
12 ounces
gluten-free pasta
cooked al dente
1 small
red onions
thinly sliced
1 large
English cucumbers
cut into thin half moons
1 pints
cherry tomatoes
halved
1 cups
chopped
broccoli
6 tablespoons
extra virgin olive oil
4 tablespoons
balsamic vinegar
2 teaspoons
Italian seasoning
1 teaspoons
sea salt
¼ teaspoons
black pepper
1 cups
parsley
finely chopped
