Flagstaff Celiac Support Group

PASTA SALAD

Ingredients

1 package Mrs. Leeper’s corn pasta
1 can great northern beans, drained
1 can chopped ripe olives
1 tomato – chopped
½ red onion – chopped
1 avocado – peeled and chopped

Viniagrette*

1 shallot, minced
½ teaspoon salt
½ teaspoon gluten-free chili powder
Fresh ground pepper to taste
2 tablespoons cider vinegar
6 tablespoons olive oil

Cook pasta in boiling water according to manufacturer’s directions. After cooking, rinse pasta under cold water and drain well.
Prepare vinaigrette by whisking shallot, salt, chili powder, pepper and cider vinegar together in a large bowl. Continue to whisk and slowly add olive oil.
Add beans, onion, tomato, and avocado to vinaigrette. Fold in cooled pasta.

* Can substitute Annie’s gluten-free balsamic vinaigrette.