Lander Chiropractic Weekly Recipe (12/24/18): Gluten Free Italian Vinaigrette Pasta Salad

Gluten Free Italian Vinaigrette Pasta Salad

Ingredients

• One bag of Tinkiyada Brown Rice Pasta (Any shape)• 1/4 cup diced carrots
• 1/4 cup diced tomatoes
• 1/4 cup diced celery

• 1/4 cup diced cucumber

Dressing:
• 1/2 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 1 whole freshly squeezed lemon juiced • 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp dried oregano
• 2 tsp dried basil
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary

Prep Time:       Cook Time:      Total Time:

20 Minutes       18 Minutes         38 Minutes

Directions

1. Cook one bag of brown rice pasta to specifications on package.
2. While pasta is cooking prepare your dressing. Combine all ingredients in a bowl and whisk

   till mixed together. Set aside.

3. Next prepare all veggies for salad and set aside.
4. Once pasta is completed let cool completely and then combine dressing and veggies with

   pasta and place in fridge till ready to eat.

5. Best served cold.