Gluten-Free Spaghetti and Spinach Salad
By gordanas
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
Details
Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
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.
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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