gluten free, no sugar added
1.5 cup gluten free pasta of choice (I used brown rice fusilli from Trader Joe’s)
1 medium carrot – shredded
1/2 green bell pepper
5-6 cherry tomatoes
1/4 cup cannellini beans
salt and pepper to taste
1 pinch smoked paprika
1-2 Tbsp. Extra Virgin Olive Oil (EVOO)
3 Tbsp. vegan cheese shreds (I used Mozzarella from TJ’s)
Medium Hass avocado (optional)
Cook the pasta according to directions. Depending on the brand, gluten free pasta may take longer to make compared to white flour pasta, but be cautious to follow the instructions as it can just as easily overcook. Always cook in salted water, you can optionally add a tablespoon of oil to the water as well.
In the meantime, prep your veggies. I like my carrots shredded for pasta, you can slice them as you like. Cut peppers in small cubes, and cherry tomatoes in halves.
Drain and rinse your beans well. I used organic packaged from Whole Foods, but you can make yours fresh and from scratch as you like (in which case, allow more time for cooking or prep ahead of time).
Once the pasta is done, rinse well and add EVOO, then mix so the pasta doesn’t stick. Add in all your veggies and beans, and any spices you may like. Add your cheese last. You can serve it with additional sauce (like marinara or vegan mayo, both of which I like very much).
Optional: Cube your avocado and mix it in your pasta salad. I just like to eat mine by spoon, on it’s own!