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A colorful gluten-free pasta salad tossed with fresh vegetables, black beans, non-dairy Parmesan, and balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 4 cups gluten-free pasta spirals recommended
  • 1 cup green or red bell pepper chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup black beans drained and rinsed
  • 1/2 cup non-dairy Parmesan cheese
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinaigrette
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh basil chopped

Method
 

  1. Prepare the gluten-free pasta according to the package directions until tender. Drain it thoroughly, rinse it under cold water, and set it aside.
  2. 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.
  3. Combine the cooled pasta, blanched vegetables, black beans, and non-dairy Parmesan cheese in a large bowl.
  4. 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.
  5. 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.

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