Gluten-Free Spaghetti and Spinach Salad

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  • 6
  • Average
  • 15 mins
  • 30 mins
  • Average budget

Ingredients

  • 1/2 lb. gluten-free spaghetti noodles
  • 2 cups chopped, raw spinach leaves
  • 2 Roma tomatoes, chopped
  • 1 large cucumber, chopped
  • 2 scallions (green ends only), chopped
  • 1 red bell pepper
  • salt and pepper to taste

Preparation

Step 1

Heat oven to broil.

Step 2

Cut the red bell pepper in half lengthwise. Remove the seeds and membrane. Place in the oven and broil for 4-5 minutes on each side, until brown and bubbly. Remove from heat, allow to cool for 5 minutes, chop and set aside.

Step 3

Bring a large pot of salted water to a boil. Add the spaghetti noodles, reduce to a simmer and cook for 7-10 minutes until the noodles are soft. Drain and rinse with cold water to cool, set aside.

Step 4

In a large mixing bowl combine spaghetti noodles, spinach, tomatoes, cucumber, scallions and roasted red pepper. Season with salt and pepper to taste. Stir well until all ingredients are combined.

Step 5

Toss in dressing and serve.

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A good dressing: Combine vinegar, Italian seasoning, garlic powder and lemon juice in a small mixing bowl. Season with salt and pepper and whisk until combined. Stream in olive oil while continuing to whisk until dressing is smooth and combined.

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