Gluten-free borboletas with feta, cucumber, tomato and oregano

This delightful gluten-free borboletas with feta, cucumber, tomato, and oregano is a refreshing and tasty dish perfect for a light lunch or a summery dinner. Combining the creaminess of feta cheese, the crisp texture of cucumber, and the juicy burst of tomato, this recipe is a crowd-pleaser that’s incredibly easy to make. With just a handful of ingredients, you’ll have a delicious and nutritious meal that everyone can enjoy, including those with gluten sensitivities.

Ingredients:

Instructions:

Tips:

- Cook the gluten-free pasta according to the package instructions, ensuring it remains al dente. Overcooked gluten-free pasta can become mushy.

- Rinse the cooked pasta under cold water to stop the cooking process and to cool it down for the salad.

- For an extra burst of flavor, marinate the feta, cucumber, and tomato in the Italian dressing for 15-20 minutes before mixing with the pasta.

- Add the dried oregano just before serving to retain its aroma and enhance the dish's flavor.

- Feel free to add other fresh vegetables such as bell peppers, red onion, or olives to customize this pasta salad to your taste.

This gluten-free borboletas with feta, cucumber, tomato, and oregano is a perfect balance of flavors and textures, making for a satisfying and light meal. The combination of fresh vegetables, savory feta, and fragrant oregano makes this dish not only delicious but also healthy. Enjoy this simple yet flavorful pasta salad on warm days or as a delightful addition to your meal rotation. Bon appétit!