Summer means barbecue season, which means burgers, beers, and pasta salad. If you’d rather indulge in a second (or third) glass of rosé than a gooey, mayo-laden pile of macaroni salad, this recipe is for you. Super light and fresh, this gluten-free pesto pasta salad is full of fiber and nutrients, packed with veggies, and easy to throw together in just 10 minutes. Best enjoyed in a lawn chair, on a paper plate, in the company of several drunk relatives.
1 cup quinoa or brown rice fusilli (I used this kind)
1 cup spinach
1 cup cherry tomatoes, halved
½ cucumber, chopped
¼ cup onions, chopped
2 tbs pesto (I love this brand)
1 tbs olive oil
Crumbled feta cheese
Cook fusilli in boiling water according to package directions.
Strain and immediately rinse with cold water.
Toss with the rest of the ingredients, sprinkle feta on top, and enjoy!
- Store in fridge. Makes two servings.