- 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
- 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.
All the gluten free brands we have here come in 12 ounce packages which is the perfect amount for letting some of the dressing soak in if you refrigerate the pasta salad a few hours. If you’re using wheat pasta, it always comes in 1 pound boxes which also works for this recipe. There is enough dressing for 1 pound of pasta if you’re serving it right away.
For the dressing, I love to use fresh herbs when I have an abundance from my herb garden. Instead of the 1 teaspoon Italian seasoning, I also like to use 1 tablespoon of dill, basil, or oregano – any of these herbs are fantastic in this pasta salad.