Grilled Veggie GF Pasta Salad with Lemon Agave Vinaigrette

Pasta Salad

1 – 5.5 ounce container of The Gluten Free Bistro’s Fresh Style Penne

1/3 lb of roasted veggies from the prepared food section of your grocer, chopped

¼ lb of olive tapanade or chopped kalamata olives

¼ cup of crumbled feta cheese (optional)

 Cook pasta with a slow boil on medium high heat for 4 minutes (for al dente).

• Rinse pasta with cold water and drain well.


• Mix pasta with roasted veggies, olives, feta, and vinaigrette

 

Lemon Agave Vinaigrette

 2 T lemon juice

1 T white wine vinegar

1 T agave

1 T Dijon mustard

2 T olive oil

•  In blender, add mix lemon juice, vinegar, agave, and Dijon. 


• Then, while the blender is on low, slowly drizzle the olive oil into the mixture, which will emulsify the olive oil into the dressing.

 Serves 2-4