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Gluten-Free Pasta Salad

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Happy Memorial Day!  Today we’re sharing our easy-to-make, Gluten-Free Pasta Salad. Gluten-Free Pasta Salad                                                                                                      
Many plant-based eaters are unsure what to share when invited to a barbecue or picnic.  This dish works for everyone! For those friends who like a little cheese in their pasta salad, bring along a side of Raw Milk Feta Goat Cheese from Redwood Hill Farm, or my personal favorite vegan cheese – Kate Hill Cassucio.  

Gluten-Free Pasta Salad

 
To make a delicious gluten-free pasta, start with Tinkyada Rice Pasta – found at Jimbo’s Naturally.  Note:  Follow the directions on the back of the package (use a timer), for the perfect consistency.

Gluten-Free Pasta Salad
Yields 6
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Ingredients
  1. 1 package Tinkyáda Organic Brown Rice Pasta Spirals, prepare according to package direction.
  2. 1 red or orange, organic bell pepper, diced
  3. 1/2 red onion, finely diced
  4. 8-10 basil leaves, chopped
  5. 1/4 cup raw pine nuts
  6. 1/4 cup Kalamata olives
  7. vegan or grass-fed cheese (Optional)
Simple Balsamic Vinaigrette Dressing
  1. 2 tablespoon balsamic vinegar
  2. 2 teaspoons maple syrup
  3. 1 clove garlic, minced
  4. pinch of Himalayan sea salt
  5. Pinch of freshly ground black pepper
  6. 1/3 cup extra virgin olive oil
Instructions
  1. Prepare pasta according to package directions. Rinse with cold water and drain well.
  2. In a large bowl, combine cooked pasta, bell pepper, onion, basil, and pine nuts.
  3. Pour balsamic dressing over the top and toss.
  4. Optional: Add "cheese" if desired.
  5. ENJOY!
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