A fresh and healthy gluten-free pasta salad, perfect for springtime dining.
- 2 cups cooked spiral gluten free pasta
- ¼ cup kale cut in small pieces
- ¼ cup radicchio cut in small pieces
- 2 Tbsp dried cranberries
- 2 Tbsp crumble goat feta cheese
- 3 Tbsp organic cold pressed olive oil
- 1 Tbsp lemon juice or more as preferred.
- Toss together and refrigerate for 2 to 3 hours before serving.
- Serving Size: 2