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Picture of the Spring Pasta Salad

Spring Bounty Gluten-free Pasta Salad

Kimberly Snyder
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Ingredients
  

  • 8 ounces gluten-free pasta your choice of shape
  • ziti, spirals, wagon wheels, small shells, etc.
  • 1 cup green peas in season in spring so you can readily find them fresh now
  • 1 ½ cups baby spinach leaves or chopped regular spinach leaves
  • 2 tablespoons nutritional yeast
  • 1/3 cup unsweetened coconut milk
  • ½ cup raw sliced asparagus
  • 1 Tbs. thinly sliced spring onions
  • ¼ cup diced raw carrots
  • ¼ cup chopped Kalamata olives
  • Sea salt to taste
  • Freshly ground pepper to taste

Instructions
 

  • Cook the pasta in hot water according to package directions, being sure not to overcook and keep more on the al dente side (especially important with gluten free pasta, which can turn mushy quickly). Drain and set to the side.
  • Cook the peas and spinach in a saucepan in a little water over medium heat, until softened. Be sure not to overcook, and keep the green color.
  • Combine the peas and spinach with the nutritional yeast and coconut milk in a food processor or blender and process until smooth.
  • Pour over the cooked pasta and mix well.
  • Add in the asparagus, spring onions, carrots and olives.
  • Season with salt and pepper as desired.
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