This recipe was created exclusively for Denver Post readers by Carol Fenster, author of “125 Gluten-Free Vegetarian Recipes” (Avery).
A cool summer pasta salad is not only delightfully colorful, but it is extremely versatile. You can vary the vegetables based on what’s available in the market or your family’s preferences: perhaps cherry tomatoes instead of red bell pepper; edamame instead of snow peas, or zucchini instead of broccoli. The chicken can be replaced with cooked shrimp or cubes of leftover steak from last night’s barbecue. Or, for the vegetarians in your family, omit the meat and substitute cooked kidney beans or red beans. You can find Tinkyada gluten-free pasta at many area grocery stores. Serves 4.
Ingredients
FOR THE SALAD
4 cups cooked gluten-free penne pasta by Tinkyada, well-drained
1 cup fresh snow peas, blanched and halved diagonally
1 cup small broccoli flowerets, blanched
1 small red bell pepper, diced
1/4 cup small pitted Kalamata olives, halved
1/4 cup pine nuts, toasted
1/4 cup chopped fresh basil, plus extra leaves for garnish
2 cooked boneless, skinless chicken breasts, cut in 1-inch cubes
FOR THE DRESSING
1/4 cup red-wine vinegar
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon white pepper
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
Salt and pepper, to taste
Dusting of Parmesan cheese (or soy Parmesan by Galaxy), for garnish
Directions
In a medium-large serving bowl, toss together the cooked pasta, snow peas, broccoli, red bell pepper, olives, nuts, basil and chicken.
In a blender, process the red-wine vinegar, lemon juice, mustard, basil, salt, pepper and garlic until blended. With the motor running, slowly add the olive oil and process until the dressing thickens.
Pour as much of the dressing over the salad as you like and toss well. Chill for two hours. Let stand at room temperature for 20 minutes. Serve, garnished with a dusting of Parmesan and fresh basil leaves.
