So simple, yet so nice! A light, easy pasta salad, quick to knock up but delicious to enjoy.
1 serving gluten free pasta
1 cup cherry tomatoes, halved
½ cucumber, cubed
½ green capsicum, sliced
½ red capsicum, sliced
½ yellow capsicum, sliced
handful green beans, topped, tailed and cut in half
½ chicken breast, cooked and shredded (optional)
½ avocado, diced
2 tbsp balsamic vinegar
2 tbsp olive oil.
Cook the gluten-free pasta and drain and place in a medium bowl. Add all the ingredients and toss. Combine the ingredients for the dressing in an airtight jar and shake vigorously. Pour over salad and serve.
Gluten-free pasta can be found at most supermarkets or health food stores. The pasta packet will be clearly labeled as gluten-free. Gluten-free pasta can go from being under cooked to overcooked in the blink of an eye so keep testing your pasta as it cooks to avoid soggy, waterlogged pasta. There is a great alternative to the genetic gluten free pasta on the market now. It is made with quinoa and rice, or quinoa and amaranth. It is so delicious and is packed with nutrients. This pasta is also very high in protein.
Where possible, try using organic ingredients to ensure chemical free pasta salad. Harris Farm Markets offer an extensive range of organic products.
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