Mediterranean Pasta Salad – Gluten-free version

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the oil, lemon juice, oregano, salt and black pepper until smooth.

   Bowl

For the Cooked pasta

1. 2
   Cook the gluten-free pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of gluten-free pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 3
   Drain.

   Colander
3. 4
   Transfer immediately to a bowl of cold water to stop the cooking, and drain again.

   ColanderBowl

To assemble

1. 5
   Put the gluten-free pasta, olives, cucumber and tomatoes in a large bowl.

   Bowl
2. 6
   Pour in the dressing and toss well.
3. 7
   Refrigerate for at least 20 minutes so the gluten-free pasta and vegetables absorb the dressing.

   Refrigerator

   💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
4. 8
   Crumble the cheese on top.