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
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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.
The Vegan Love Project 