12 ounces gluten free or paleo pasta (I used Jovial Fusilli Brown Rice Pasta)
12 ounces cherry tomatoes, halved
3 Persian cucumber, halved and thinly sliced
1/2 cup sundried tomatoes in oil, drained and thinly sliced
1/4 red onion, thinly sliced
1/2 cup pitted black olives, roughly chopped
1/2 cup pitted kalamata olives, roughly chopped
8 ounces mozzarella pearls, halved (optional – leave out for dairy-free)
1/2 cup parsley, roughly chopped
1/4 cup basil leaves, roughly chopped
3 tablespoons olive oil
juice of 2 lemons
2 teaspoons dried oregano
1 teaspoon coarse salt
1/4 teaspoon black pepper
Cook pasta according to packaging. Drain, rinse pasta, then keep pasta in pot in cold water (this will keep the pasta from sticking together).
While the pasta cooks, sliced and dice up all the ingredients for the pasta salad.
Drain pasta from the cold water, add it to a large bowl, then add all the rest of the ingredients to the bowl. Toss until completely combined. Serve immediately or keep covered in the fridge for up to 1 week.