We all know the nutritious facts of vegetables. We all know how healthy they are, and how can we transform our lives by consuming them daily. Salads are gifts from god, but I always kind of feel hungry after eating one. I always wanted to mix my salad with other ingredients with more calories just so I can feel I’ve had a decent meal. My favorite type of these kinds of mixtures are the ones with pasta. They are absolutely delicious, have little calories and are easy to make. There are million types of pasta out there and, all you have to do buy the one you like get your favorite veggies and get ready to experiment. Yes, in these recipes you can use your imagination and make up something on your own. Today I decided to share with you my favorite pasta salad which is gluten free and I absolutely love it.
Let’s start with the ingredients:
- 1 pound gluten free pasta
- 1/2 pound peeled and halved shallots
- 3/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons mustard
- 1/2 teaspoon salt
- 8 ounces asiago cheese, diced
- 1 pound cherry or grape tomatoes, halved
- 1 small red sweet bell pepper diced
- 1 small yellow sweet bell pepper, seeded and diced
- 2 ounces cheese
- 2 hand full fresh chopped parsley leaves
Start with roasting the shallots and then preheat the oven to 400 F. Place the shallots on a sheet of aluminum foil. Sprinkle the shallots with 1 tablespoon of the ¾ cup of olive oil and toss them to coat. Take the edges of the of the foil and gather them over the shallots, then place them on a baking shit and in the center of the preheated oven. Roast for about 20 minutes, or until they become tender. Open the aluminum foil and then roast for another 10 minutes or until they become lightly brown. Remove them from the oven and let them cool off completely. Cook the pasta. Place the gluten free pasta in a large bowl and add a bit of olive oil and cover everything with a plastic wrap. For now set the bowl aside.
For the dressing you will need to place all of the remaining ingredients including olive, vinegar, honey, mustard, salt and cooled roasted shallots in the blender and blend them until they become smooth.
Now you can make the salad in a large bow by first placing the cooked pasta, tomatoes, cheese and the sweet peppers, tossing them until they combine perfectly. Then add ¼ cup of the dressing, parsley and toss again. Store covered at room temperature until they are ready to be served.