Yolanda Ramos’ Gluten-free Summer Pasta Salad 1 pound pasta (your choice), cooked 1 green zucchini (raw or cooked), small diced 1 summer squash yellow (raw or cooked), small diced 1 cucumber peeled and seeded, small diced 1 bell pepper your choice of color (raw or cooked) diced 1 red onion (optional) (raw or cooked) diced 2 large or 3 small portobello mushrooms (raw or cooked), roughly chopped 1 pint cherry or grape tomatoes cut in half 5 oz green pitted olives (optional) roughly chopped 8 oz shredded parmesan cheese (optional) 1 lemon zested (optional) SPTT (salt and pepper to taste) Dressing 3 tbsp Fresh herbs of your choice (basil, oregano, chives, tarragon, Italian flat leaf parsley) 1 small head of roasted garlic, peeled ¼ cup white balsamic vinegar ¾ to 1 cup extra virgin olive oil SPTT (salt and pepper to taste)
Directions for Dressing – can be mixed in choice of mason jar, mixing bowl or blender. Begin with vinegar, then add garlic (if NOT using blender mash garlic first by chopping with knife or smashing with fork) and olive oil. The last thing to mix in is herbs. Season with salt and pepper to taste. Instructions for Pasta Salad – in a large mixing bowl place cooked pasta inside and add in all remaining ingredients EXCEPT lemon. Fold in the dressing and if using add lemon zest. May be eaten cold or warm and will keep refrigerated for up to 5 days. www.freshlyrooted.com
