Italian Pasta Salad

• ▢ 16 ounces (450 g) gluten-free fusilli noodles
• ▢ 1 (6-ounce/170-gram) package sliced pepperoni (or diced chicken)
• ▢ 1 (6-ounce/170-gram) can medium pitted ripe black olives
• ▢ 1 small cucumber, , peeled and seeded
• ▢ 1 (16-ounce/475-milliliter) bottle gluten-free Italian dressing
• ▢ ½ teaspoon (3 g) kosher or fine sea salt
• ▢ ½ teaspoon (1.2 g) freshly ground black pepper

• Bring a pot of water to a boil. Add a generous pinch of sea salt to the boiling water. Add pasta and cook according to package directions until al dente, then drain water and place the pasta in a large mixing bowl and let cool.
• While the pasta is cooking, dice the pepperoni (or chicken), olives, and cucumber and add to the pasta in the mixing bowl.
• Add ¾ bottle of Italian dressing and thoroughly mix all the ingredients together. Add salt and pepper. Cover and place in the refrigerator for 2-3 hours and then add the remaining ¼ bottle of the Italian dressing and mix thoroughly. Taste for seasoning and add more salt and pepper, if needed.

Nutrition