Pasta Salad
Gluten-Free Corn-Free Pasta Salad
Ingredients:
1 large cucumber peeled and diced.
1 12 oz. bag of Tinkyada’s Brown Rice Pasta Vegetable Spirals (multi-colored–made from carrot, tomato, and spinach powder), cooked until firm but tender, about 10 minutes.
2 14 oz. cans of diced tomatoes (garlic, basil, and oregano flavored). Don’t drain the first can. (you can use fresh tomatoes instead if they are in season, just remember to add the seasoning separate).
1 small can of sliced black olives.
1 small sweet white onion, finely chopped.
1 small very ripe avocado, diced.
3 to 6 oz of Brianna’s Home Style New American (creamy balsamic vinaigrette) Dressing (www.BriannasSaladDressing.com) *please note: this dressing is made with xanthan gum, a derivative of corn. Highly sensitive people should substitute with another dressing, or perhaps a homemade one.
Directions:
Drain cooked pasta in a Colander. Run cold water until noodles are at room temperature. Pour into bowl with remaining ingredients and toss. Chill at least one hour and serve. Makes about 12 portions. 
