This gluten-free cucumber tomato linguine salad is perfect for summer meals, picnics, and potlucks.
- 1 lb. box gluten-free linguine. Spaghetti noodles work fine if you can’t find g-f linguine.
- 2 cucumbers, peeled, sliced, and quartered
- 1 red onion, chopped
- 2 tomatoes, chopped
- 16 oz bottle Italian Dressing
- 1/2 bottle McCormick’s Salad Supreme seasoning
Cook linguine per package directions.
Chop vegetables add to cooled noodles.
Add Italian dressing and Salad Supreme.
Mix all ingredients well.
Marinate for 24 hours.
The longer this salad sits, the more intense the flavor.
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To add color, I use sliced black olives and sliced red onion too.
That works for me! Thanks for suggesting ways to add color.