Allergy Friendly Pasta Salad

I can't believe the summer is almost over! Where did it go?

For those of you celebrating the last days of summer with a barbeque, or a back to school party here's an allergy friendly pasta salad recipe loaded with vegetables.

I sometimes add other vegetables I have around. I added some sautéed spinach to the one pictured below. Feel free to add other vegetables you like.

This recipe is wheat free, soy free, corn free, egg free, dairy free, peanut/tree nut free and vegan.

For some other weekend party ideas check out my allergy friendly recipes for Buffalo Hummus Burgers and Potato Salad. And for the adults only, try Summertime Sparkling Sangria.

Enjoy you Labor Day weekend!

Pasta salad

1 cup peas
1 cup finely diced, or shredded carrots
1 cup broccoli florets
1 cup finely diced zucchini or summer squash

1 lb. rice pasta spirals
1 tablespoon olive oil
Red wine vinaigrette (see recipe below)

Cook pasta according to package directions and let cool.
Heat the olive oil in a pan over medium heat. Add the carrots, broccoli, squash and peas and cook until softened about 3-4 minutes. Add salt and pepper to taste. Let cool.
In a large bowl combine the pasta and sautéed vegetables.
Pour vinaigrette over the pasta and vegetables and toss.
Adjust seasoning.
Chill in refrigerator for at least an hour.

 

Red wine vinaigrette

1/2 cup olive oil

 

3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1/4 teaspoon salt
Pinch of black pepper

Mix all ingredients except the oil in a blender or with a whisk. Slowly blend in the oil.