This salad can be made with pasta, quinoa or cuscus. Works good with either one. You can also play around with the ingredients depending what you have in your fridge.
You will need:
227 grams Gluten Free Anelli Rice & Quinoa Pasta
(you can also use gluten free Fusilli Pasta or 1 cup of Quinoa)
1 English cucumber chopped
3 bell peppers I used 1 red, 1 orange, 1 yellow, chopped
1/2 green onions chopped
1 cup cherry tomatoes, halved
1/2 cup parsley and cilantro, finely chopped
1/2 cup black olives
1/2 cup shredded carrots
1 cans chickpeas washed
Feta cheese, to taste
Lemon juice of half a lemon
Dressing
1/4 cup red wine vinegar
1/2 cup garlic infused olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4teasppon chili peppers
Salt and pepper to taste