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Gluten-Free Pasta Salad

Almost all of our cheese is gluten-free, and we love adding it to this salad!

Course Entrees

Ingredients

• ½ cup sun-dried tomatoes
• ¼ cup orange juice
• 3 tablespoons oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 8 ounces gluten-free fusilli
• 1 cup baby arugula leaves
• ¾ cup kalamata olives chopped
• ½ cup basil leaves chopped
• 6 ounces Miceli's Fresh Mozzarella Perline drained

Instructions

• Add the tomatoes to a food processor, and then pulse them.
• Add the juice, oil, vinegar, salt, and pepper, and then puree them.
• Bring a pot of water to a boil, add the fusilli, and then let it cook for about 12 minutes.
• Drain it, rinse it with cold water, and then add the arugula, olives, basil, perline, and tomato mixture.

Notes

Use a good olive oil for the dressing! Feel free to switch out various components in this dish, like the shape of the pasta, to make it your own.

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