Garden fresh pasta salad packed with flavor in just minutes!

Ingredients

12 ounces gluten-free fussili (or pasta of choice- I like the brand Barilla)
1 cup broccoli flourets
1 medium carrot
1 cup cherry tomatoes 
1/2 cup mushrooms (about 4 or 5 medium mushrooms)
1/4 cup chives or green onions
1/4 cup fresh basil
Italian dressing 

     Directions Below

 

 

 

 

 

 

Step ONE:

12 ounces gluten-free fussili (or pasta of choice- I like the brand Barilla)

1 cup broccoli flourets 

1 medium carrot, cut in half lengthwise- then slice in thin, half moon shapes

Boil 6 quarts of water. When water boils, add pasta, broccoli, and carrots. When noodles
al dente, about 8-10 minutes, strain in cold water until noodles and vegetables are chilled. Place in bowl. 

Step TWO:

1 cup cherry tomatoes, halved

1/2 cup mushrooms (about 4 or 5 medium mushrooms), sliced

1/4 cup chives, chopped small

1/4 cup fresh basil, chopped small

Prepare above ingredients. Add to noodles in Step ONE, stir. Serve with Italian dressing!

Options:

You can add olives and cubed cheese for a fun twist!

Add 1 inch asparagus spears or cauliflower flourets. Place in boiling water when noodles added.