Monday, June 1, 2009

Rice Pasta Salad

This is a gluten free pasta salad recipe that we love in our family!

Rice Pasta Salad

1.5 lb rice pasta (spiral is our favorite)
1/2 cucumber, chopped
1 cup cherry tomatoes, halved
1 can sliced black olives, optional
1/2 cup red onion, chopped finely
1/2 cup feta cheese crumbled
Dressing of your choice (Greek Feta and Oregano is the best)

1. Cook pasta according to directions. Drain and transfer to salad bowl.

2. Add tomatoes, cucumber, olives, onion and cheese. Mix.

3. Add dressing to taste and mix. Cover and refrigerate for 2-3 hours before serving to allow flavours to blend. Do not make this salad the day before as the rice pasta will not taste as good the next day.

Makes 10-12 servings.

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