Making Pasta Salad with Recipe!

This quick and easy side dish is great for feeding a crowd or as a lunch on its own!

Pasta Salad
14 Ounces Black Beans, canned, drained and rinsed
25 Cherry Tomatoes, quartered
1 Yellow Sweet Bell Pepper, medium diced
½ Cup Raw Broccoli, chopped into small bits
⅓ Cup Red Onion, medium diced
12 Ounces Gluten Free Rotini Pasta, dried (see notes)

Dressing
6 Tablespoons Olive Oil
3 Tablespoons White Wine Vinegar
2 Cloves Garlic, minced
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
½ teaspoon Granulated Sugar
½ teaspoon Nutritional Yeast, gluten free
¼ teaspoon Paprika

Instructions
1- Cook the boxed pasta in salted water for 1-2 minutes less than the package recommends. Drain the pasta in a colander or fine mesh sieve. Rinse with cold water until the pasta has cooled.

2- In a large bowl, combine the salad ingredients together. In a small bowl mix the dressing ingredients together and stir with a spoon or whisk. Pour the dressing over the combined salad ingredients and mix well. Coat the salad evenly and chill in the fridge until serving.

Notes
You can use another gluten free pasta shape for pasta salad. Shorter pasta with nooks and crannies is the best fit for pasta salad as it can hold a lot more dressing and won’t taste bland. Long or thin pastas are best in a cream or tomato sauce and tiny or micro pasta is perfect for broths.

To add more vegan protein you can swap out a lentil, quinoa, or chickpea based gluten free pasta.

For meat-based tastiness add cooked diced chicken to the pasta salad.

Undercook your pasta!!! With gluten free pasta it often falls apart or goes mushy when chilled after cooking. It is essential to leave the pasta al dente or even with a bit more of a bite to it for it to hold up in a chilled pasta salad.

#recipe #glutenfree

Our side dish with dinner tonight is a pasta salad. We start off by cooking our gluten-free pasta in a rolling boil with salted water. Then we’re going to drain it and cool it down with cold water. You want to get that pasta nice and cold. We’ve got chopped broccoli, some red onion, little bit of chopped up bell pepper, some beans and tomatoes. You can add whatever you like, whatever you’ve got in your fridge. Then we’re going to mix all of our spices together. We’ve got some oregano, some basil along with salt and pepper. Then to that we’re going to add some olive oil and some white wine vinegar. We did use more olive oil than we should here because you want to make sure that that pasta salad is nice and saucy. Then we added some freshly pressed garlic. Mix that all together. Then pour the dressing onto the salad and in get right to the bottom of that. So you want to make sure that everything is well mixed in and that everything has dressing on it. Can let it sit in the fridge to get even better or you can get it right away. Whatever works. If you find that your pasta is falling apart when you mix it, you are likely overcooking it. Cook it for 1 to 2 minutes less than what it says in the box. Don’t forget to follow us for more easy, allergyfriendly recipes.