By: Chiquita Chang
This light and lemony gluten-free vegan pasta salad recipe is easy to toss together- yet elegant enough to serve at your next party or picnic with family and friends.
Ingredients:
 |
| Lemon Infused GF Pasta |
1 12-oz. box gluten-free brown rice penne
1 1-lb. bunch thin asparagus
Extra virgin olive oil, as needed
1 large lemon
1/2 cup Vegenaise
2 tablespoons chopped fresh parsley or cilantro
1 tablespoon chopped fresh mint leaves
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh marjoram
Sea salt
Black pepper, freshly ground
Instructions:
- Bring a large pot of salted water to a rolling boil and stir in the brown rice penne. Cook until al dente- please do not over-cook.
- Wash the asparagus. Trim off tough ends. Grill in a grill pan (or on a hot grill) until the spears are tender-crisp- don't over-cook these babies. You want them smoky and slightly crisp. Remove them from the grill pan or grill and let them cool a bit. Slice them into bite-size lengths.
- When the pasta is cooked to al dente, drain well and pour into a large bowl. Drizzle with extra virgin olive oil, toss lightly to coat. Squeeze lemon juice all over the pasta and toss gently. Add the Vegenaise, asparagus, and fresh chopped herbs. Season with sea salt and black pepper, to taste. Again, toss gently to combine.
- Serve immediately at room temperature when the flavors are fresh and vibrant.You may also cover and chill, but before serving, allow the pasta salad to come up to room temperature for best flavor.
