A few Asian ingredients give this dish the flavor of the Far East. Seasonal veggies add color and crunch.
Vinaigrette
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon Chinese five-spice seasoning
1 tablespoon gluten-free soy sauce
2 tablespoons rice vinegar
6 tablespoons olive oil
Salad
1/2 pound gluten-free pasta
1 bunch green onions, sliced
1 cup broccoli, cut into bite-sized pieces
1 cup carrots, chopped
1 cup bean sprouts
1/2 cup pea pods, cut into bite-sized pieces
2 tablespoons fresh ginger root, minced
1/4 cup coarsely chopped cashews or peanuts, optional
1. Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep pasta from sticking.
2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
3. Combine remaining salad ingredients and fold them into cooled pasta.
4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.
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