Gluten-Free Spaghetti and Spinach Salad
- 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
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Heat oven to broil.
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.
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.
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.
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.