Summer is fast approaching and that means picnics in the park. One staple of family picnics is the pasta salad. Here is a gluten-free version of a pasta salad you may like to bring the next time you are invited to a party or picnic - Enjoy!Ingredients:
4 c. cooked GF pasta, Tinkyada brand
1 small organic green bell pepper, chopped
2 green onions, sliced
1 small organic yellow squash, chopped
1 organic carrot, thinly sliced
1/2 of a roasted red pepper, chopped
1 Tb. olive oil
salt and pepper to taste
4 oz. Annie's Naturals Lite Honey Mustard Vinaigrette
Directions: Place cooked pasta in a large bowl. Heat olive oil in a skillet over med-hi heat. When hot, add all the vegetables, tossing to coat with oil. Cook, stirring occasionally, for 2 minutes. Pour into bowl with pasta. Add salt and pepper. Toss together. Pour in vinaigrette and toss again gently. Cover and refrigerate for several hours. Serve chilled or room temperature.
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