Veggie Pasta Salad
Updated: Nov 9, 2021
A quick & easy side salad to go with your meals!

Prep time: 15-20 minutes
Cook time: 10-15 minutes
Yields: 3-6 side servings
Ingredients:
2 cups of pasta of choice (I used gluten-free brown rice)
2-3 Persian cucumbers, chopped
1 cup green olives, sliced
1 bell pepper, chopped
a handful of cherry tomatoes
1/4 red onion, chopped
a few marinated artichoke hearts, chopped (optional)
sun-dried tomatoes, chopped (optional)
dried oregano
salt & pepper
red chili flakes (optional)
lemon juice
olive oil (optional)
basil, for garnish (optional)
feta cheese, from goat milk (optional)
Directions:
1. Cook the pasta according to the instructions on the package.
2. Meanwhile, chop all the veggies and add to a large bowl.
3. Add the spices & lemon juice and mix well.
4. Drain and add the pasta to the bowl. Adjust the seasoning and mix well. Enjoy!
Note: This dish is best to consume right away if using gluten-free pasta. To help it stay fresh longer, I'd recommend tossing the plain pasta in some olive oil and salt & pepper before adding it to the bowl with the rest of the veggies. The oil will help prevent the pasta from disintegrating.