Meanwhile, prepare the dressing by adding the extra virgin olive oil, lemon juice, honey, dijon mustard and sea salt to a jar. Shake vigorously to combine.
60 mL olive oil, 40 mL lemon juice, 1 teaspoon honey, 2 teaspoon Dijon mustard, ¼ teaspoon sea salt flakes
Once the pasta is cooked, strain and transfer to a large salad bowl.
350 grams gluten free pasta
Add the cherry tomatoes, capsicum, red onion, Kalamata olives and parsley to the bowl. Top with lemon dressing and then toss to combine.
1 large yellow capsicum, ½ medium red onion, 1 cup Kalamata olives, 300 grams mixed cherry tomatoes, 1 bunch flat leaf parsley
Serve straight away or cover and refrigerate until ready to serve.
Video
Notes
Serving
This salad serves 4 as a main dish and 6-8 as a side dish.