Okay, I have some great posts coming up, including one about my favorite gluten free Facebook group and some book and blog and bread recommendations, but I have been too busy to spend a decent amount of time on them. They'll be done soon, though! In the meantime, please enjoy some Greek pasta salad.
Ingredients:
Chopped cucumbers
Chopped tomatoes (or halved cherry or grape tomatoes)
Chopped bell peppers (any color, or a mixture of colors)
Diced onion (any color, but I like yellow)
Green and/or Kalamata olives, sliced or whole
Crumbled Feta cheese (leave this out if you're doing dairy free)
Cooked, rinsed, and cooled gluten free pasta (small shapes like shells work best, and you can leave this out if you want just a regular Greek salad or you're cooking for someone else and you don't want to buy special ingredients)
White wine vinegar
Extra virgin olive oil
Mix everything together in a large salad bowl and toss with oil and vinegar. I use about 3 parts vinegar to one part oil, but many people prefer 2 parts oil to one part vinegar. You can mix the oil and vinegar together beforehand and see what ratio tastes best to you. This will keep in the fridge for several days without since there are no greens in it to get soggy.
