Yum Salad. That’s what my mom suggested we call this one. We both could not stop eating it … I think it’s the saltiness of the black olives mixed with the heartiness of the roasted red peppers mixed with the creaminess of an excellent-quality mayo mixed with the lightness of the spinach. Something like that!
For gluten-free, I like brown rice pasta. Out of the maybe seven or eight gluten-free pastas I’ve tried (quinoa, rice, corn, etc.), it’s the closest one to the “real thing.” For those of you avoiding grains of any kind, this recipe might be fun to try with kelp or zucchini noodles.