I love pasta salad especially with potato chips crumbled on top.
This is my version of a yummy gluten free rice pasta salad.
Ingredients:
Rice pasta
Celery
Cucumber
Kalamata Olives (pitted)
Carrots
Baked Potato Chips
Soy free Veganaise
Pepper/Salt
Dijon style mustard
Preparation:
Boil a large pot of water (as directed on the back of the Rice pasta bag)
When water is boiling put the entire bag of rice noodles in to the water and stir and cook (as directed by the rice pasta bag)
While the noodles are cooking, occasionally stir the noodles
Chop carrots, olives, cucumber, celery in small pieces.
I like to cut the olives as tiny as possible so that each bite of pasta ends up having some of the flavor.
Put the veggies you just chopped in a large bowl.
When the rice noodles are cooked, remove them and put them in a strainer.
Run cold water over them for a few minutes stirring the noodles carefully as they cool.
When they are cool, pour them in the bowl with the cut up veggies.
Add veganaise, mustard, salt and pepper to the pasta and veggies and stir well.
You can enjoy right then or you can put it in a storage container with a lid, in the fridge and let it cool some more.
Once you put it in the bowl you have many options.
I like to take baked potato chips and crush them over my pasta salad.
You can add chicken, fish, tofu, or anything else you desire.
This is my basic recipe, however, make it your own.
Enjoy!
Rice Pasta
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