Gluten Free Pasta Salad

Choose your favorite veggies for this high fiber, protein packed, end of summer side dish.


Ingredients:
1 pkg cooked gluten free penne pasta (cook according to directions)
1 head broccoli
1 lb white mushrooms---button or Cremini work well too
2 jars marinated artichoke hearts
1 can black olives-drained (whole or sliced)
1 15 oz can garbanzo beans-drained and rinsed
1 15 oz can kidney beans-drained and rinsed
1 pint cherry tomatoes (whole or sliced...Romas work great too!)
1 large cucumber-sliced into wheels (you can sub zucchini if needed)
1/2 cup red wine vinegar
1 teaspoon dried Italian herb blend
salt and pepper to taste
Homemade or bottled vinagrette of choice---to add afterwards if desired

***Tip: Add the cucumbers last, so they don't wilt, when you add the steaming pasta. I usually put the broccoli florets in the bottom of a very large bowl before I add the pasta, and then begin layering with the mushrooms and artichokes so they take on that terrific tang.

Enjoy!