Who says that Gluten Free Vegans can’t eat Pasta Salad? Gluten Free Pasta is available in most health food stores. I have personally seen several varieties using Gluten Free grains. Our featured recipe uses rice pasta — a mild, easy to cook pasta!
I really love this recipe and post because not only does she give you the recipe for the salad, she created a wonderful dressing to use as well. And if you check out the original post, she gives direction for cleaning and cooking artichoke hearts! Lots of pictures to help you along too!
Spring Fling Pasta Salad
- 1/2 cup water
- 1/2 cup raw cashews
- 1/3 cup fresh lemon juice
- 2 tbsp light canola eggless vegan mayonnaise
- 1 tbsp gluten-free Dijon mustard
- 1 clove garlic
- 1/4 cup chopped fresh parsley
- 3 green onions, chopped
- 2 tbsp chopped fresh dill
- zest from 1/2 lemon
- 1/4 tsp Himalayan rock salt
- freshly ground black pepper, to taste
- 2 cups uncooked spiral rice pasta, cooked according to package instructions, rinsed and drained very well
- 1 cup shelled edamame, boiled for 4 minutes
- 2 large artichoke hearts, cooked – instructions below
- 6 cloves garlic
- 1 small shallot, finely chopped
- 1 cup multicolored radishes, thinly sliced
- Prepare pasta, edamame, and artichokes stuffed with garlic cloves. While everything is cooking, chop shallot and radishes. Set aside.
- To prepare cream dressing, blend water, cashews, lemon juice, mayo, mustard and garlic until mixed. Adjust lemon juice to taste. I liked it at the 1/3 cup mark and the dressing slightly thicker. If you want to thin the dressing out, you can add 1-2 tbsp of extra water.
- Pour blended sauce into a mason jar and add parsley, green onion, dill, zest, salt and pepper. Place in the fridge until ready to use.
- Combine all ingredients together and mix well until pasta is coated. Serve immediately.
We use to grow artichokes when I lived in California. Artichokes are a very interesting veggie. If you have children (or spouses!) that don’t care for veggies, you might want to try serving Artichokes with dip (we used Grapeseed Oil Vegenaise). Since they are so fun to eat, you may get some takers!