rainbow pasta salad (vegan & gluten-free) Something Vegan

A simple, refreshing and surprisingly light summer dish!
16 oz. brown rice pasta (or whatever kind of pasta you prefer)
1 Tbsp. water
2 cloves garlic, minced
1/4 cup red onion, chopped
1 cup multi-colored bell peppers, chopped
1 cup green beans, chopped
15.5 oz. can chickpeas, drained and rinsed (about 1 1/2 cups)
1 cup grape tomatoes, chopped
1/2 cup black olives, pitted and sliced
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 tsp. dried oregano leaves
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. salt
1 tsp. ground black pepper
Cook the pasta according to the packaging, drain, and rinse with cold water. To a pan over med-high heat, add water, garlic, onion, peppers, and green beans. Sauté until vegetables begin to brown (about eight- ten minutes). Remove from heat. To a small bowl, add olive oil, red wine vinegar, oregano, thyme, marjoram, and salt and pepper. Whisk well. Dump the cooked pasta into a large bowl. Add the cooked vegetables, chickpeas, tomatoes, and olives. Stir. Add the dressing, and stir well. Refrigerate. Serve cold. Makes about ten servings.

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