Summer Pasta Salad - Clean and Gluten Free

Dressing Ingredients

Gluten Free, Organic Rice Pasta (found the picture via Google because I threw away the box)

Dressing

Gluten Free Summer Pasta Salad

Ingredients:

1/2 cup yellow beans, halved
1/2 cup green beans, halved
2 sweet carrots, peeled and penny sliced
3 cups cooked pasta shape of choice, whole wheat or gluten free
1 small yellow zucchini, cut into thin strips
1 small green zucchini, cut into thin strips
1/2 red pepper, seeded, cut into thin strips
1/2 orange pepper, seeded, cut into thin strips
1/2 cup grape tomatoes, left whole or cut in half
1/4 cup fresh cilantro, finely chopped
3 scallions, trimmed and chopped
1/4 cup chives, finely chopped
1/4 cup purple onion, finely diced
*reserve 3 Tbsp. pasta water for dressing

Dressing:
4 Tbsp. rice wine vinegar
2 Tbsp. avocado, canola or olive oil
3 Tbsp. reserved pasta water
1/4 cup fresh basil
1 tsp. Dijon mustard
1 garlic clove, pressed through garlic press
Sea Salt to taste


Instructions:

Blanch beans in a large pot of boiling water for 3 minutes or until beans just begin to turn color. Place them in a bowl of ice water immediately. Do the same with the carrots. Drain well and place in a large serving bowl. Use the same water to boil the noodles until they are al dente. Drain pasta, reserving 3 tbsp. of the liquid for the dressing. Rinse pasta under cold water and drain well. Place pasta in bowl with carrots and beans. Add remaining zucchini, pepper, tomato, herbs, scallion, chives and onion to the bowl.

In a small bowl, whisk together the dressing ingredients. Pour dressing over salad. Toss until all ingredients are evenly distributed.

Nutritional Value Per Serving:Calories 137, Protein 5g, Carbs 21g, Dietary Fiber 4g, Fat 3g

My Notes:

1. I prepped all of the veggies the day before which cut down the preparation time.
2. I used gluten free pasta (I am so mad, I accidentally deleted the picture I took of the pasta box).  It was the best tasting "gluten free" pasta I have made so far.  I will try to find a picture of it on the internet.
3. DO NOT OVERCOOK the pasta.  I have found that when I make gluten free, brown rice, corn flour pasta or any other gluten free pasta, it is very easy to overcook.  Trust me it does not taste good -at all.  I actually cook it for one minute less than is on the package.  
4. I made double the amount of the dressing - I was afraid the salad would be too dry with just one serving and it was.