Diet Types: gluten-free,
Makes 4 to 6 servings

Dressing:
½ cup extra-virgin olive oil
3 tbsp. freshly squeezed lemon juice
¼ cup fresh oregano leaves, snipped or 3 tsp. dried oregano
4 cloves garlic, minced
¼ tsp. salt
pinch of freshly ground black pepper
1/8 cup snipped basil (optional)
½ cup Nu-World Amaranth Snackers- french onion and garden burst

Salad:
1 cup GF pasta, macaroni, rotini, or fusilli
4 plum tomatoes cut in wedges
1 seedless cucumber, cut in half lengthwise, then sliced
1 yellow or orange bell pepper, cut into ¼ inch strips
½ small red onion, cut in rings
½ cup sliced Kalamata olives
4 oz. feta cheese, broken into chunks (optional for casein free)
½ cup grilled shrimp (optional)

Dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt and pepper until mixed.

Salad: In a large saucepan, cook pasta in boiling water according to package instructions or until just firm to the bite. Rinse in cold water and drain. Place in large bowl.

Add tomatoes, cucumber, bell pepper, onions and olives. Pour dressing over pasta and vegetables. Toss lightly to coat. Chill several hours or overnight. Place in serving bowl, then add feta and snackers and toss.

Inspired by 125 Best Gluten free Recipes, by Dona Washburn and Heather Butt