AMAZING Gluten-Free Pasta Summer Salad

*gluten free pasta salad

You can use all of the vegetables you love in this amazing pasta dish- edamame instead of chickpeas, more or less of your faves but this is a WINNER- PERFECT for pot lucks and summer gatherings.

AMAZING Gluten-Free Pasta Summer Salad

½ red bell pepper, small dice

½ green bell pepper, small dice

1 carrot, small dice

½ small red onion, small dice

1 stalk celery, small dice

1c cooked chickpeas, rinsed and drained

3c uncooked pasta, fusilli (or another desired shape)- I use Bionaturae and LOVE it

1T sweetener (raw agave, raw honey, maple)

1T apple cider vinegar

1c vegan mayo

1/4c fresh lemon juice

2T extra virgin olive oil

1t pink salt

1/4t fresh black pepper

Cook the pasta according to directions, drain and let stand until cool but warm.

In a large bowl, mix all of the veggies with the other dressing ingredients and toss well. This mix should be well seasoned before adding the cooked pasta- if not adjust for saltiness, sweetness as desired.

Add the pasta and with a large spoon, mix well until all of the pasta is well incorporated into the vegetable dressing. Allow to stand on the counter for at least 30 minutes- I am not sure why, but this prevents the Gluten-Free pasta from getting hard when it is refrigerated! You can enjoy this at room temperature or cold. FRICKEN delicious.

Arugula Pesto

Arugala pesto

Arugula Pesto

1-1/2-2c fresh arugala, lightly packed

1/4c fresh basil

1/3c raw pine nuts, sprouted- omit if not available

2T sweet mellow white miso

3T nutritional Yeast

1/3-1/2c extra virgin olive oil

2 cloves garlic, chopped

1 lemon, juiced

Salt and pepper


In a blender, add all of the ingredients. Blend until smooth or to desired consistency adding more oil of needed.

Adjust the seasoning adding more salt, pepper or lemon juice if desired.