Description
Gluten free pasta salad recipe with sautéed vegetables, arugula and parmesan flakes.
Ingredients
Scale
- 16-oz of gluten free pasta (penne, rotini, etc)
- 1-pint cherry tomatoes
- 1/2 red onion, thinly sliced, half moon
- 2–3 garlic cloves, minced
- 2–3 zucchini, quartered
- 1 yellow squash, quartered
- 2–3 ears of corn (2 cups)
- 5-oz arugula (1 box)
- 1-pint parmesan flakes, or a small block
- Fresh basil leaves or dried basil
- Extra virgin olive oil
- Sea salt
- Black pepper
Instructions
- Prepare pasta according to package directions.
- While pasta is cooking, prepare the vegetables. In a large sauté pan, add 2-3 Tbsp extra virgin olive oil and warm on medium heat. Add cherry tomatoes and let wilt and blister for 3-5 minutes. Add red onion, and let soften for 2-3 minutes.
- Add garlic, zucchini and yellow squash. Let cook until zucchini is cooked through yet al dente. Add corn to warm. Season with 1/4 tsp salt and pepper each.
- Add pasta to large mixing bowl. Toss with 2-3 Tbsp olive oil. Add vegetables and combine.
- Let cool for 10 minutes then add arugula, parmesan, and fresh basil leaves (or 1-2 tsp of dried basil).
- Enjoy immediately or store for meal prep.
Notes
Using any gluten free pasta of choice. Buy two boxes of 8-oz pasta or a 14 or 16-oz box. This recipe is shown made with two 8-oz boxes of Banza penne chickpea pasta.