Quick and Tasty Gluten Free Pasta Salad

It's October! Why would I be eating pasta salad you say. Why not?! Pasta salad is still quick, easy to make and darn tasty. Also, I'm not throwing in the towel on nice weather yet. Maybe that's because I'm sitting in Florida writing this from my very awesome future in-law's beach house or maybe I just love this fast and filling recipe.

Here's what you'll need:

1 Box of gluten free pasta (I like Ancient Harvest Quinoa Garden Pagodas)

1 Medium Cucumber
1 Medium Tomato
2 Boneless Skinless Chicken Breasts
Brianna's Real French Vinagrette

First off, toss the pasta in some boiling water and cook until al dente. While you're waiting, chop up the chicken into bite sized pieces and stir fry in a small amount of olive oil until it's nicely browned.

Next, chop up the cucumber and tomatoes. Once you've drained the pasta, strain it and run it under cool water. Shake out the excess water and toss together the pasta, chicken and veggies in a bowl with the vinagrette. Use as little or as much vinagrette as you need.

Depending on your taste, you may want to add a little bit of kosher salt, maybe some red pepper flakes or try stir frying your chicken with a few shakes of celery salt for some extra kick!

Keep it in the fridge or pack it in some tupperware for a great lunch during a casual fall hike!