This recipe is a great one for a crowd. It is made with gluten-free pasta and is loaded with veggies. Make this one for your Labor Day crowd or bring it along. It has staying power outside because there is no dairy in it.
Pass The Dish Gluten-Free Veggie Pasta Salad
Makes 30-1/2 Cup Servings
1 14 oz Bag Gluten-Free Pasta
1 Red Bell Pepper
1 Orange Bell Pepper
1 15.5 oz Can Black Beans
1 15 oz Can Whole Kernel Corn
1 16 oz Bag Frozen Peas
1/2 Cup D’Avolio Blood Orange Olive Oil (Divided)
1/2 Cup Cranberry-Pear white balsamic vinegar
1 Cup Italian Parsley
Salt and Pepper to taste
Put a large pot of water on high and cook pasta according to package instructions.
Rinse and dry parsley. Chop.
Meanwhile, dice red and orange bell pepper.
Drain pasta in colander. Put 1/4 cup of oil in empty pan. Put pasta back into the pan and lightly toss.
Add bag of frozen peas and stir gently. Add beans, corn and both peppers. Stir gently.
Add remaining 1/4 cup oil and 1/2 cup vinegar. Stir gently. Add parsley. Stir Gently.
Have a yummy day!