Summer Pasta Salad

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Summer Pasta Salad

Celebrate the last days of summer with this vibrant Summer Pasta Salad, a gluten and dairy-free dish bursting with fresh veggies, aromatic herbs, and a protein of your choice—perfect for Labor Day wee

Ingredients

  • 8 oz gluten free penne pasta
  • 1 Tbsp olive oil
  • 8oz brown cremini mushrooms, sliced
  • 1 red onion, sliced in ½ moons
  • ½ tsp sea salt
  • 1 ½ cups diced red bell pepper or Jimmy Nardello peppers, sliced
  • 3 cloves garlic, minced
  • 2 cups diced heirloom tomato, or halved cherry tomatoes
  • 1 ear of fresh corn, kernels cut off the cob
  • ½ cup sliced marinated artichoke hearts
  • ½ cup pitted, sliced Kalamata olives
  • ¾ cup thinly sliced fresh basil leaves
  • 2 Tbsp high quality aged balsamic vinegar
  • 1 Tbsp high quality olive oil
  • 1 Tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Fresh ground black pepper
  • Sea salt to taste
  • Protein of choice for the top: Cooked chickpeas, white beans, shrimp, and chicken all work well.

Instructions

  1. Bring a large pot with salted water to a boil. Cook the pasta according to the package directions. Drain and set aside. Reserve the pasta pot for mixing the finished dish together.
  2. Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the sliced mushrooms, onions and salt, and sauté until the mushrooms start to release their juices, about 5 minutes. Add the peppers and sauté for 5 more minutes, until cooked through. If the mixture starts to stick to the bottom of the pan, turn the heat down and add 1 tbsp of water.
  3. Add the minced garlic and sauté for 1 minute until fragrant.
  4. Add the tomatoes and corn, and stir in until well combined. Remove from the heat.
  5. Pour the vegetable mixture from the skillet into the pot that you cooked the pasta in. Add the drained pasta, artichoke hearts, olives and basil and stir well.
  6. Next add high quality balsamic vinegar, olive oil, nutritional yeast, garlic and onion powders. Taste, then season with fresh ground black pepper and sea salt if desired.
  7. Divide the pasta salad between 4 bowls, top with your cooked protein of choice.