Gluten Free Pasta Salad From Leftovers

Ingredients:

• 4 oz. Gluten free spaghetti or pasta (Heartland or a non-rice-based pasta is recommended for refrigeration. Otherwise use Trader Joe's, Tinkyada, or Jovial Brown Rice Pasta and serve at room temperature)
• 2 hard-boiled eggs, sliced (optional)
• 2 slices cooked gluten free bacon, torn into pieces
• 1/2 cup frozen chopped spinach, thawed
• 2 slices gluten-free cold cuts

Instructions:

1. If you do not have any leftover, cooked gluten-free pasta, cook some in a large amount of water in continued slow boiling water; drain, immediately rinse under cold water to stop the cooking process; and drain thoroughly. Set in the refrigerator until it reaches room temperature.
2. Add pasta to two bowls, add spinach and toss.
3. Add slices of egg, torn bacon and torn or rolled cold cuts.
4. Top with grated hard cheese such as Parmesan or Romano and serve immediately. Allow each person to add their favorite dressing.

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