Pasta Salad {gluten, dairy and egg-free}

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Pasta Salad, the quintessential summertime dish, can in fact be made gluten-free!  I had been a bit hesitant to try it with gluten-free noodles, but now that I've found a brand we like, its all good.  Keep in mind that pasta salad is one of those things that can handle a wide variety of add-ins.  This recipe will get you started with flavors and proportions, but please add or subtract any ingredients you'd like.

Pasta Salad {gluten, dairy and egg-free}

12 oz box of gluten-free noodles (I prefer Schar.)
1/2 cup finely diced vidalia onion
1 can black olives, sliced
A handful or two of cherry tomatoes, halved
1-2 (15 oz) cans of beans such as kidney and/or black beans
1 red bell pepper, diced
1 3.5 oz package pepperoni, slices halved (Apparently Hormel's lactic acid starter culture is not from dairy since their label states "no allergens present".  I believe Boar's Head pepperoni is okay too (read this post for more info).)

Dressing:
1/2 cup olive oil
1/4 cup lime juice
2 large cloves garlic, dice or squeeze through your garlic press
2 TBSP fresh basil (or 2 tsp dried basil)
1 TBSP fresh oregano (or 1 tsp dried oregano)
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper

Cook gluten-free noodles according to package instructions.  Drain and set aside to cool.  Meanwhile, chop up all your wonderful add-ins.  In a large mixing bowl or your prettiest serving bowl, toss together cooked noodles and chopped add-ins.  Next, mix up the dressing.  I like to put it in a jar with a lid so I can thoroughly shake it all up.  Pour dressing over noodle mix and toss to evenly coat.  Chill in the fridge for several hours or overnight.

This recipe is being shared at Allergy Free Wednesday, Gluten Free Wednesdays, Ultimate Recipe Swap