Wheat-Free Pasta Salad, with Garlic and Onion Mayo

The garlic and mayo salad was made a couple of days before this dish, and kept in the fridge. Made by using a food chopper to dice one clove of garlic, and half a medium sized onion. Mixed together with two dessert spoonfuls of standard mayonnaise.

The vegetables were: half a dozen cherry tomatoes, each cut into three with a sharp vegetable knife, half a green bell pepper, a handful of diced spinach leaves, and one diced spring onion.

The pasta was cooked for nine to ten minutes at a low heat in salted water under glass, then drained, and rinsed in cold water until cool. Drain again.

The vegetables, pasta and the garlic and onion mayo were stirred together in a glass bowl, and then decanted to the serving dish. Topped with some finely grated parmigiano reggiano cheese. Fifteen minutes preparation time!