Take a pound of gluten free fussili cook it up and drain and run under cold water. Pour on a generous amount of olive oil. Cut up six ripe plum tomatoes and add to a mix. Toss. Then cut up a block of ricotta salada cheese. Actually I crumble it add to the mix making sure it integrates with the olive oil and the tomatoes. Add some fresh basil for flavor. Serve cold with maybe a dash of pecorino Romano cheese that you grate over it.
Great with a chilled glass of Sangiovese.