Today I propose a delicious and vegetarian gluten-free and lactose-free pasta salad. It is a first course that is nutritious and light, very easy, fresh, and colorful. The gluten-free pasta salad is perfect for those with specific dietary needs, but it can be enjoyed by everyone because it’s delicious, ideal as a takeaway lunch. This dish can be personalized according to your taste and prepared well in advance. It’s also perfect as a lunch to enjoy under the beach umbrella.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.3 oz gluten-free short pasta
- 1 zucchini
- 1 bell pepper
- 10 green olives
- as needed mushrooms in oil
- as needed fine salt
- as needed extra virgin olive oil
- 1 tbsp apple cider vinegar (optional)
Steps
Bring the water to a boil in which we will cook our gluten-free short pasta.
Drain the pasta al dente and transfer it to a bowl.
Clean the zucchini and the bell pepper, removing the waste parts. Cut them both into small cubes and put them in a saucepan with salted water.
Bring the saucepan to the heat and cook the vegetables for exactly 5 minutes, without necessarily waiting for the water to boil.
Immediately drain the vegetables and add them to the pasta. Add all the other ingredients (including the mushrooms drained from excess oil), except for the tablespoon of vinegar.
Taste and adjust the salt if necessary and mix. Only when the pasta has cooled, add the vinegar. Mix well and place in the fridge to season; or you can eat it immediately.
We can also use pre-cooked zucchinis and bell peppers, leftover from previous preparations.
