1 pkg gluten-free pasta – I used Pasta d ‘Oro curly noodles. They’re made from corn flour.
1 yellow bell pepper
1 pkg crumbled goat cheese
2 tbs fresh basil – chopped
1 shallot – chopped
2 cloves garlic – chopped
1 pkg grape tomatoes
1 bottle any type of gluten-free Tuscan style salad dressing
pepper – to taste
salt – if desired
Cook pasta according to the package. Allow to cool before combining with all the other ingredients. Run some cold water over it, if needed.
Prepare a baking sheet with foil. Heat the oven to 375 and place your tomatoes on the baking sheet. Coat with olive oil, sprinkle with pepper and add a little salt if you’d like. Bake for 20 to 25 minutes or until the tomatoes get all wrinkled. Set aside to cool.
Chop the rest of your veggies. When the pasta and tomatoes are nice and cool, mix the pasta, goat cheese and veggies in a bowl. Add the dressing once you are ready to serve, as the gluten-free pasta seems to suck up the dressing and get dry pasta than regular pasta. I used about 3/4 of the bottle but that’s just according to my taste. Use as much dressing as you desire!