2-3 Tablespoons oil
1 Box gluten free pasta (I recommend Lundberg Family Farms or Tinkyada)
1/2 Chopped Green Bell Pepper (or more, to taste)
3 Carrots, peeled and chopped (or more, to taste)
1 Tomato, washed and sliced
1 - 2 Jars of Annie's Naturals Lemon & Chive Dressing
Garlic, salt and pepper to taste
Using a large pot, boil water with 2-3 tablespoons of oil added. When water comes to a boil, add the pasta, stirring occasionally to avoid clumping. Check pasta as it can mush very quickly when it's overcooked.
Drain the pasta and rinse lightly with cold water. Gently shake to remove excess water.
In a large bowl, combine the cooked pasta and the rest of the ingredients. Gently toss. Refrigerate until cold. Pasta may need to have more dressing added to it prior to serving.
Serves approximately 6-8 people.