My family’s pasta salad tends to include three or four different types of cheeses and the same of meats, which I heartily recommend to give it even more of a mix of flavors. For summer I also find that lighter vinegars – red wine or cidre, work better.

Unfortunately GF pasta (with the exception of the strongly flavored Quinoa/Corn mix) does not lend itself to being consumed cold, so Pasta Salad is another of my staple foods that have become instead a rare treat.