Gluten-Free Pasta Salad
Almost all of our cheese is gluten-free, and we love adding it to this salad!
Print Recipe
Ingredients
- ½ cup sun-dried tomatoes
- ¼ cup orange juice
- 3 tablespoons oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 8 ounces gluten-free fusilli
- 1 cup baby arugula leaves
- ¾ cup kalamata olives chopped
- ½ cup basil leaves chopped
- 6 ounces Miceli's Fresh Mozzarella Perline drained
Instructions
- Add the tomatoes to a food processor, and then pulse them.
- Add the juice, oil, vinegar, salt, and pepper, and then puree them.
- Bring a pot of water to a boil, add the fusilli, and then let it cook for about 12 minutes.
- Drain it, rinse it with cold water, and then add the arugula, olives, basil, perline, and tomato mixture.
Notes
Use a good olive oil for the dressing! Feel free to switch out various components in this dish, like the shape of the pasta, to make it your own.