Gluten Free Pasta Salad

This recipe makes four servings and is gluten free and also free of dairy, egg, nuts and soy. It takes 20 minutes to prepare. It is a hearty pasta salad that includes protein and sneak in veggies.

Ingredients:

• 1/2 pound gluten free pasta
• 15 oz. Cannellini White Kidney Beans
• 1/2 cup carrots, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup peas
• 1/4 cup corn
• 4 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/16 teaspoon sage

Directions:

1. Chop your red pepper and carrots and set aside. They should be diced to bite size.
2. Fill one medium sauce pan and one small sauce pan 2/3 full of water, and bring them both to a boil.
3. Once boiling, add your pasta to the medium pan and cook according to package directions until it’s cooked to your liking.
4. Add your corn and peas to the small sauce pan and cook for 4 minutes.
5. When both are finished cooking, drain the water and set them aside.
6.  In a medium skillet pan, add one tablespoon of olive oil, the beans, 1/8 tsp of salt and pepper, 1/16 tsp of sage to the pan.
7. Saute the cannellini beans for 5 minutes at medium heat.
8. In a small bowl, combine 3 tbsp olive oil, 1/8 tsp salt, and 1/8 tsp pepper for your dressing.
9. In a large bowl, combine your pasta, carrots, red pepper, peas, corn, beans, and dressing.
10. Mix the pasta salad with two large spoons until everything is well coated and evenly distributed.
11. Serve warm or cold.