Veggie Pasta Salad

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.