Servings: 8

4 oz. Gluten Free Fusilli Pasta 4 oz. Gluten Free Fusilli Pasta
1 orange Pepper, diced 1 orange Pepper, diced
1 yellow Pepper, diced 1 yellow Pepper, diced
1 English Cucumber, peeled, quartered lengthwise and sliced ¼" 1 English Cucumber, peeled, quartered lengthwise and sliced ¼"
1 c. grape Tomatoes, halved 1 c. grape Tomatoes, halved
¼ c. diced Red Onion ¼ c. diced Red Onion
Dressing: subheading: Dressing:
3 T. Extra Virgin Olive Oil 3 T. Extra Virgin Olive Oil
3 T. Red Wine Vinegar 3 T. Red Wine Vinegar
2 t. dried Oregano 2 t. dried Oregano
2 t. dried Parsley 2 t. dried Parsley
1 t. dried Basil 1 t. dried Basil
¼ t. Sea Salt ¼ t. Sea Salt
¼ t. Pepper ¼ t. Pepper

Cook Pasta according to directions, making sure to only cook to al dente.
In a large bowl, combine the peppers, cucumber, tomatoes and onion. Gently toss to combine.
In a small bowl, combine dressing ingredients and whisk to emulsify. About an hour before serving, pour the dressing over the salad and toss to coat. Refrigerate until serving.

Gluten Free pasta can get mushy quickly, so tossing the salad with the dressing only an hour before serving is perfect, as it gives the ingredients time to meld, while still staying firm.  Gluten Free pasta can get mushy quickly, so tossing the salad with the dressing only an hour before serving is perfect, as it gives the ingredients time to meld, while still staying firm.