Ingredients
The following ingredients have 4 Servings
- 1 – 12 ounce box 100% brown rice pasta, see notes
- 1 large cucumber, 12 ounces
- 3 cups, halved or quartered cherry tomatoes, 1 pound
- 1 cup red onion, diced, 5 ounces
- 1 cup diced yellow bell pepper, 1 small pepper
- 1/2 cup thinly sliced jarred pepperoncini peppers, 4-5
- 1 cup feta cheese, crumbled
- 1/4 cup white wine vinegar, or lemon juice
- 2 Teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 Teaspoon Italian seasoning, see notes
- 1 Teaspoon sea salt, or to taste
- 1/2 Teaspoon freshly ground black pepper
- 1/2 cup olive oil
Instruction
- Cook the pasta according to the package instructions, and when it’s done rinse it thoroughly with cold water to stop the cooking process. I like to cook gluten free pasta a little past al dente for pasta salads so that it’s a bit softer.
- While the pasta is cooking, prep the veggies. Start but slicing off both ends of the cucumber and cutting it into quarters lengthwise. Lay the quarters flat side down on the cutting board, and thinly slice them into triangular pieces. Continue to prep the rest of the veggies, adding them into a large mixing bowl as you go.
- For the dressing, whisk together the white wine vinegar, Dijon mustard, garlic, Italian seasoning or fresh herbs, sea salt, and black pepper until completely combined. Next whisk in the olive oil in a slow steady stream until the dressing is completely emulsified.
- Add the cooked, rinsed, and drained pasta to the mixing bowl with the veggies along with the dressing, and toss to combine.
- Serve immediately or refrigerate for a few hours before serving to let the flavors of the dressing sink in.
