GFCF Summer Spaghetti Salad: Recipe of the Week

½ Pound of Rice Spaghetti broke in thirds ½ Red Onion cut in strips 12 Cherry Tomatoes sliced in quarters lengthwise 1/3 Cucumber cut in 1 inch chunky strips 6 Fresh Basil leaves chopped 12 Asparagus trimmed and cut in ½ inch pieces 1 TB Minced Garlic ¼ Cup Gluten Free Italian Dressing Cracked Pepper and Coarse Kosher Salt to taste 2 Grilled Chicken Breasts (optional)

Cook Rice Spaghetti according to package, rinse, and set aside. Combine asparagus and garlic in a sauce pan with water and steam. Drain hot water and add cool water to stop the cooking process. Be sure not to drain all of the garlic off the asparagus.

While asparagus is cooking prepare onion, cherry tomatoes, cucumber, and basil. Set aside.

Rinse noodles one more time in cold water and place in a large bowl. Add veggies, asparagus, dressing, pepper and salt. Toss and serve as is or topped with grilled chicken breast.