I'll include a short review here as well. I bought a box of DeBole's gluten-free pasta with golden flaxseeds.
Adapted from Meghan Telpner's Quinoa Tabouli
1 box of gluten-free pasta
4 roma tomatoes
3 carrots, grated
4-5 celery stalks, chopped
1 can olives, halved
1 can garbanzo beans, rinsed
1/4 cup lemon juice
1/4 cup olive oil
3 tbs tamari (gluten-free soy sauce)
2 tsp oregano
2 tsp basil
2 tsp parsley
Cook the pasta according to the package directions.
Dice the tomatoes and toss them in a large bowl, add the grated carrots, the chopped celery, the garbanzo beans and the olives.
Add the lemon juice, olive oil, tamari, and herbs.
Mix everything well so that all parts of the salad are coated with the olive oil and lemon juice.
Let the pasta salad chill and marinate for a while. An hour is good, overnight is better. If you let it hang out overnight, take it out of the fridge at least 15 minutes before serving, so that the pasta can come back up to around room temperature. Gluten-free pasta is generally not very good if it is very cold (although this new DeBole's kind is still good. I ate it straight out of the fridge for breakfast this morning).
Stir well before serving.