A few weeks ago, we made it in my Spring Elegance cooking class, and it was huge hit. I used Mung Bean Fettucine noodles which have a whopping 25 grams of protein per serving, which makes this recipe a meal all by itself! Plus, the mung bean pasta cooks in less than half the time of regular pasta and isn’t as sticky so you don’t have to use as much oil or dressing. It also makes great leftovers for lunch and will last up to four days in the fridge
Serve the pasta salad with mixed greens tossed with italian vinaigrette. YUM!
Gluten Free Gazpacho Pasta Salad
1/2 pound gluten free pasta
1 red bell pepper (sweet), seeded and sliced into thin strips
1 orange bell pepper, seeded and sliced into thin strips
1 english cucumber, peeled and chopped into half moons
3 pounds grape tomatoes sliced in half or whole tomatoes diced
2 bunches scallions, thinly sliced
fresh cilantro leaves, about a 1/4 cup chopped
fresh basil leaves, 1/4 cup slivered
2 cloves garlic, peeled and minced
6 tablespoons olive oil
2 tablespoons red wine or other vinegar
1 lime, juiced
1/4 teaspoon sea salt
Fresh ground pepper
Cook pasta until al dente, following directions on the package. Drain and rinse well under cold water. Set aside. Make vinaigrette by whisking together all ingredients except the olive oil. Slowly drizzle oil, whisking constantly to emulsify dressing.
In a large salad or serving bowl, add the pasta and then the remaining ingredients. Gently fold together. Adjust seasoning to your liking – adding more salt and pepper as needed. Sprinkle fresh cut herbs on top.
P.S. Sorry that I don’t have a picture of the salad to share. The picture I took will only upload sideways, and since I’m not tech savy I can’t figure out how to rotate it! If you want me to email you a photo, I’d be happy to do that – leave a comment below or email me