1 box (12 oz) Jovial gluten free brown rice fusilli pasta
1 cucumber, chopped
1 orange pepper, seeds removed and chopped
10 oz grape tomatoes, halved
¾ cup Primal Kitchen Greek Avocado Oil Dressing
1 tsp sea salt
½ tsp black pepper
Instructions
Add a large pot of water to the stove over high heat and add a dash of salt. Once the water starts to boil reduce the heat to medium high and add the uncooked pasta. Cook for 15-18 minutes or until the pasta becomes soft stirring occasionally. Strain the pasta in a strainer and rinse with cold water.
Add the cooked pasta and the remaining ingredients to a large bowl and mix well. Cover and place in fridge to cool for 1 hour.
Enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/07/09/vegetable-brown-rice-pasta-salad/