1 tbsp mild olive oil
1 red pepper (finely diced)
5cm piece Cucumber (diced)
8 baby plum tomatoes (halved)
50g black olives (pitted and halved)
410g can mixed beans (drained)
25g walnuts (roughly chopped)
handful basil leaves (roughly chopped)
handful rocket leaves


1 tbsp mild olive oil
1 tbsp gluten free Balsamic vinegar
1 tsp gluten free Djion mustard
1 garlic (crushed)
pinch sea salt and ground black pepper

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1. Cook Glutafin pasta following on pack instructions. Drain and rinse with cold water and stir in the oil to coat evenly.

2. Combine the cooked pasta with all the salad ingredients. Mix dressing ingredients together and shake to combine in a screw top jar. Stir into the pasta salad and serve. 

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