Gluten-Free Pasta Salad with Creamy Lemon Dressing
Servings: 10 (as a side dish)
Ingredients
For the pasta
- 1 12 oz package gluten-free farfalle or pasta of choice (I like Jovial Foods)
- 3 mini cucumbers, or 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 3 Tbsp capers (or more to taste)
For the dressing
- 6 Tbsp apple cider vinegar
- 2 Tbsp extra virgin olive oil
- 3 Tbsp freshly squeezed lemon juice
- 1/4 cup tahini, well stirred
- 2 Tbsp avocado mayo
- 1 tsp Italian seasoning
- 1/4 tsp Ancho chili powder, heaping, unless you are sensitive to spice
- Pinch of salt
- Pinch of ground black pepper
Instructions
- Cook gluten-free pasta noodles according to package instructions and chop tomatoes and cucumbers.
- Add all of the dressing ingredients in a medium size bowl and whisk to combine.*
- Once pasta is done cooking, pour into a colander, rinse quickly with water and drizzle on some olive oil to keep the noodles from sticking.
- In a large serving-size bowl, combine the cooked pasta, chopped vegetables and capers. Pour the dressing in and toss well until completely coated and enjoy!
Notes
*Stir tahini well before adding into the other ingredients.