You don’t have to enjoy pasta salads to love this versatile dish because it can be served warm or cold, and it is equally delicious both ways!
Between the Basil, Tarragon, Garlic and fresh veggies this healthy pasta dish is a garden party in your mouth. So zesty and delicious. To be honest, my picture simply does not do this mouthwateringly amazing pasta justice.
Use any certified gluten-free pasta you’d like – Rotini, Macaroni, Penne, Ziti, etc. Get creative and add any veggie your heart, or shall I say tastebuds desire. Sometimes I like to add in Tomatoes to my pasta to give it a caprese-y vibe, you can do sun-dried, cherry, grape, roma or vine tomatoes…just one example of how the options are endless in suiting this to your liking.
Have fun with it! After all, it is a party!
Garden Party Pasta Salad
Vegan, Gluten Free, Soy Free, Nut Free
vegan gluten free noodle of choice
1 red bell pepper
6 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
fresh basil leaves, to taste
1 sprig of tarragon, or to taste, optional
salt & pepper, to taste
optional add ins: hemp seeds, nutritional yeast, vegan cheese
Cook your gluten free pasta according to it’s it’s package instructions. Preheat oven to 450°. As your oven is heating, chop up your veggies. Spread your veggies out evenly onto a baking sheet lined with parchment paper. Drizzle 2 tablespoons of olive oil and salt and pepper over your veggies making sure to distribute evenly. Roast veggies for 15-20 minutes. Toss roasted veggies in a bowl along with the vinegar. Add remaining 4 tablespoons of olive oil along with basil and tarragon to pasta, top with roasted veggies and toss. Sprinkle kelp and or nutritional yeast for added nutrition. Enjoy!