Thursday, August 28, 2014

Allergy-Friendly Southwest Pasta and Quinoa Salad

I can't believe summer is almost over! It's still really hot here and I love cold pasta salads when it's hot out.

This this healthy and delicious pasta salad makes a great side or main dish. And it's something you can prepare ahead to put in your child's lunch box for a healthy lunch.


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Southwest pasta salad

1 box rice, or other allergy-friendly fusilli or penne pasta 
1/2 cup quinoa
1 can black beans, drained and rinsed
1 cup frozen corn, thawed
1 red bell pepper, finely diced
3 - 4 green onions, white and light green parts chopped

Honey Lime Dressing

1 clove garlic, minced
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon chile powder
1/4 teaspoon salt

* You may want to double this if you like more dressing on your salad, or if you will have leftovers. I find that rice pasta tends to dry out a bit more, so you can add more dressing when you serve it later.

Prepare the pasta and quinoa according to the package directions. Toss them together in a little olive oil in a large bowl to keep the pasta from sticking.
Stir in the beans, corn, pepper and onions.
In a small mixing bowl whisk together the dressing ingredients.
Pour over the salad and toss to combine well.
You can eat it warm, or let it chill in the refrigerator for an hour. 

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