Gluten-Free Mediterranean Greek Pasta Salad
INGREDIENTS
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1 teaspoon salt
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1 (8-ounce) package small pasta shells, penne or elbows, under-cooked by 2-3 minutes
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¾ cup pitted Kalamata olives, coarsely chopped
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20 cherry tomatoes, quartered
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¾ cup roasted red peppers, drained and coarsely chopped
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¾ cup crumbled feta cheese or dairy-free cheese replacement, optional
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2 teaspoons fresh thyme
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1 tablespoon chopped fresh basil
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DRESSING:
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¼ cup good-quality olive oil
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¼ cup red wine vinegar
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2 tablespoons fresh lemon juice
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2 cloves garlic, crushed
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1 teaspoon fresh or dry oregano
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2 teaspoons fresh or dry basil
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1 teaspoon sugar
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-Salt, to taste
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-Freshly ground black pepper, to taste
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