• Ingredients
• 1 (12 ounce) box Bionaturae Gluten Free Rice and Lentil Elbows 
• ⅓ cup Bionaturae Extra Virgin Olive Oil
• ¼ cup red wine vinegar 
• 2 garlic cloves, finely minced 
• 1 teaspoon white sugar 
• 1 teaspoon dried basil 
• Juice of ½ lemon 
• 1 teaspoon salt, or to taste 
• 1 medium red bell pepper, small dice 
• ½ small red onion, finely diced 
• 1 cup olives of choice, loosely chopped 
• 1-pint cherry tomatoes, halved 
• ½ bunch Italian parsley, finely chopped 
• Parmigiano Reggiano, for serving

1. Instructions
2. Cook pasta in plenty of salted boiling water according to package directions.
3. Meanwhile prepare dressing: whisk together olive oil, red wine vinegar, garlic, white sugar, dried basil, lemon juice, and salt. Pour over pasta.
4. Add bell pepper, red onion, olives, and cherry tomatoes. Mix until incorporated. Salt to taste. Garnish with parsley and grated Parmigiano Reggiano. 

Yield: 4 large servings