Gluten Free In OKC/Pasta Salad

(Adapted from my memory of my mom’s recipe.)
By / Photography By Aaron Snow | July 01, 2015

Ingredients

  • 1 16 ounces Tinkyáda Brown Rice Pasta Spirals (Cook as directed Return to pan add 1-2 teaspoons olive oil Stir allow to cool)
  • 1 red bell pepper (diced)
  • 1 orange bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1 large can black olives (diced)
  • 3/4-1 cup Ken’s Zesty Italian dressing

Instructions

METHOD

Chop or dice ingredients and add to cooked pasta. Add salad dressing and toss. Salt and pepper to taste. Refrigerate in a sealed container until ready to serve. Will keep for several days in the fridge. (Best enjoyed after 8-12 hours in the fridge.)

If you’re feeling fancy, try adding any of these extras:

Fresh tomatoes (chopped)

Jalapeño (diced)

Avocado (semi-firm, diced into bite size pieces.)

Freshly-grated parmesan cheese

Ingredients

  • 1 16 ounces Tinkyáda Brown Rice Pasta Spirals (Cook as directed Return to pan add 1-2 teaspoons olive oil Stir allow to cool)
  • 1 red bell pepper (diced)
  • 1 orange bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1 large can black olives (diced)
  • 3/4-1 cup Ken’s Zesty Italian dressing
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