*Peanut Butter Dessert | GIG of ECW - Gluten-Free Recipes

Ingredients

• 16 oz. gluten free rotini pasta, cooked and drained
• 8 oz. grape or cherry tomatoes, halved
• 8 oz. package mozzarella pearls
• 1/2 c. fresh basil, chopped (or dried if you prefer)
• Ken's Lite Vinaigrette Italian dressing (gluten free)
• 1 (15 oz) can pineapple chunks, drained with juice reserved
• 2 1/2 c. miniature marshmallows
• 1 egg, beaten
• 1 Tbsp. Better Batter gluten free flour
• 1 1/2 Tbsp. distilled white vinegar
• 1/2 c. white sugar
• 1 1/2 c. roasted Spanish peanuts
• 1 (8 oz) container frozen whipped topping, thawed
• 2 tart apples- peeled, cored and chopped
• 2 Snickers bars, chopped
• Equal amounts of tomatoes and cucumbers
• 1 small onion (sliced)
• Olive Oil
• Salt & Pepper to taste
• 1 - 12oz package of Ronzoni or Barilla GF Pasta (cooked per directions)
• 16oz Canned or packaged Tuna - drained
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1/2 cup sliced green olives
• 1 1/2 cups frozen peas (thawed and rinsed)
• 1 cup Miracle Whip
• 1 1/2 tblspn lemon juice
• Cool Whip
• Cherry Jello
• Mandarin oranges