Difficulty: Easy - for beginners
Dietary guidance: v v n g d
2 cloves garlic, minced
½ teaspoon salt
Fresh ground pepper, to taste
2 tablespoons red wine vinegar
6 tablespoons olive oil
½ pound gluten-free pasta
1 teaspoon olive oil
3â€“4 celery ribs, cut into bite-sized pieces
2 large red or yellow sweet pepper, cut into bite-sized pieces
1 cucumber, cut into bite-sized pieces
3 pounds tomatoes, cut into bite-sized pieces
1 bunch green onions, sliced
¼ cup cilantro, coarsely chopped
¼ cup fresh basil leaves, chopped
Cook ½ pound gluten-free pasta in boiling salted water according to manufacturerâ€™s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep pasta from sticking. Set aside to cool.
To make vinaigrette, whisk together all ingredients except the 6 tablespoons oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
Combine remaining salad ingredients and fold into cooled pasta.
Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.