A colorful gluten-free pasta salad tossed with fresh vegetables, black beans, non-dairy Parmesan, and balsamic vinaigrette.
Ingredients
Method
- Prepare the gluten-free pasta according to the package directions until tender. Drain it thoroughly, rinse it under cold water, and set it aside.
- Bring a pot of water to a boil and blanch the carrots, bell pepper, celery, and any other vegetables until tender-crisp. Cool the vegetables immediately under cold running water, then drain well.
- Combine the cooled pasta, blanched vegetables, black beans, and non-dairy Parmesan cheese in a large bowl.
- Pour in the olive oil and balsamic vinaigrette. Season with the salt, black pepper, and fresh basil, then toss gently until the pasta and vegetables are evenly coated.
- Chill briefly or serve immediately.
Notes
Makes 4 servings. Optional additions include black olives and snow peas. Use gluten-free pasta according to its package cooking instructions.