This is adapted from a recipe in Quickies 2; veggies and more, published by Chatelaine. I love the cookbooks in that series, and use them frequently.
This recipe is quick and easy — the hardest part is cooking the macaroni! I’ve had good luck with Glutino Brown Rice pasta, and you could use fusilli or penne instead of the macaroni.
Lemon Vegetable Pasta Salad
- 1/2 cup olive oil
- grated peel of 1 lemon
- 3 tbsp freshly squeezed lemon juice
- 3 tbsp coarsely chopped fresh dill or basil
- 1/2 tsp salt
- pinch of pepper
- 4 cups cooked gluten free macaroni
- 1 large tomato, juiced and seeded, diced
- 1 chopped zucchini
- In a large bowl, whisk olive oil, lemon peel, lemon juice, dill, salt and pepper.
- Stir in macaroni, tomato and zucchini.
Serves 4.
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You can find more information on the gluten free section of my Excel tips website.