Pasta salad is always a crowd pleaser and never more satisfying than at a hot 4th of July barbecue. If you’re looking for a fuss-free potluck recipe that won’t have you roasting in the kitchen, this recipe is for you!

Pro-tip: If you’re a reader who has food allergies, I like to always bring a side that I’m able to eat and that I’m excited to eat! It keeps you in the clear to enjoy the party without worry of feeling crappy later!

Ingredients

• 16 oz gluten free pasta (dry) – I used Barilla Penne here
• Large English Cucumber, quartered and cored, then sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1 15oz can black olives

For the Greek dressing:

• 1/2 cup red wine vinegar
• 1/3 cup lemon juice
• 1/2 cup olive oil
• 1 teaspoon dijon mustard
• 1/2 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

To garnish:

• 1/2 cup fresh basil, sliced

Procedure

1. While water is heating to a boil, mix together the ingredients for the dressing in a shaker or bottle.
2. Prep vegetables while pasta is cooking, setting aside in a large bowl with the dressing from step 1. Note: if you are using feta, toss it in the dressing as well so the flavors can marinate.
3. When pasta is al dente, strain it over the sink running cold water through the strainer to cool.
4. Toss cooled pasta with vegetables and refrigerate until ready to serve.
5. When ready to serve: garnish with freshly sliced basil leaves tossing salad to be fully coated in dressing. Serve over a bed of greens or top with avocado as you please.

Be sure to share your creations on Instagram and tag @bethannsbites!