Wednesday, February 24, 2010

Colorful Gluten Free Pasta Salad

I headed out to my garden today and founds some lovely Broccoli side shoots just begging to be eaten...

so I put this together for lunch...YUM!

This is such a basic recipe idea...mix it up, change it around to suit your tastes, what you have on hand.  Add diced chicken or shrimp, maybe garbanzo beans or pine nuts...

The recipe follows, but to quickly print it, you can go 


Lightly steamed fresh broccoli florets (you can leave this raw too)
Chopped fresh assorted veggies: Yellow Bell pepper, Tomato, Purple Cabbage, Red Onion, Shredded Carrot, Black Olives - get creative here, use up what's in that veggie drawer!
Sliced Bottled Roasted Red Bell Pepper
Kens Light Italian Dressing
Extra Virgin Olive Oil
Red Wine (optional)
Basil and Oregano (dried or minced fresh)
Garlic Powder
Freshly grated parmesan or asiago cheese

Cook the pasta to just Al Dente, drain, rinse in cold water too cool.  Lightly steam the broccoli and rinse with cold water to cool.  You can leave it raw if you prefer, but I like mine just lightly steamed. 

In a large bowl, squeeze some dressing, add a drizzle of olive oil, about 1 Tbsp of red wine and some herbs (dried or fresh), add a sprinkle of garlic powder and stir in the pasta.  Dump all your veggies in there and stir it gently.

Serve into bowls and grate just a little cheese on top.  Enjoy!  Go back and get a second bowl...enjoy again! :)

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