Roasted or Fresh Vegetable Pasta Salad

Farmer’s Markets are overflowing with beautiful tomatoes, zucchini, peppers, eggplants and SO MUCH MORE! Select your favorites and serve the to your family today. Use raw or roasted vegetables in salads with or without “pasta”. Try using quinoa for a fresh change. Use part raw and part cooked veggies for more crunch and added nutrition.
Roasted OR Fresh Vegetable Pasta Salad

Cook 1/2 pound GFCF pasta in boiling salted water according to manufacturer’s directions. Tinkyada’s brown rice penne is very good for pasta salad. It does not get mushy when cooked slightly al dente (underdone). After cooking pasta rinse under cold water to stop the cooking, and drain well. OR try using Quinoa in place of pasta.

Here is what the Tinkyada pasta package looks like:

Each pasta salad serves 6-8 and may be doubled.

Mexican Pasta Salad:

Start with cooked pasta OR quinoa and ADD:

1 15-ounce can black beans, rinsed and drained (BPA-free can or make you own)
1/2 sweet onion chopped
1 cup organic corn, frozen or fresh cut off cob
1 large sweet pepper cut into bite-sized pieces
2 pounds tomatoes cut into bite-sized pieces
1/4 cup cilantro, coarsely chopped
Optional: 1 chopped jalapeno pepper

Vinaigrette ingredients:
1 shallot minced
1/2 teaspoon salt (or less, to taste)
1/2 teaspoon GF chili powder (or cumin depending on personal taste)
Fresh ground pepper to taste
2 tablespoons cider vinegar
6 tablespoons olive oil

Grilled Vegetable Pasta Salad
Use your favorite grilled vegetables including zucchini, eggplant, peppers, onions, etc.
Use balsamic vinaigrette.

Vinaigrette ingredients:
2 cloves garlic, minced, may use shallot
1/2 teaspoon salt
Fresh ground pepper to taste
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
6 tablespoons olive oil

Adding Protein
Modify pasta salad and make it a main course by adding bite-sized pieces of cooked chicken, turkey, shrimp, or other protein. Allow 1/4 cup protein per person.

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