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Indian Pasta Salad
Serves 4 to 6

Indian cuisine offers sweet and spicy flavors. Top with toasted unsweetened coconut and golden raisins.

Vinaigrette
1 shallot, minced
1/2 teaspoon salt
1/2–1 teaspoon gluten-free curry powder, to taste
Fresh ground pepper, to taste
2 tablespoons rice vinegar
6 tablespoons olive oil

Salad
1/2 pound gluten-free pasta
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 red onion, chopped
1 cup carrots, sliced thin
1 large sweet pepper, cut into bite-sized pieces
1 cup snap peas or peapods, cut into bite-sized pieces
1 mango, cut into bite-sized pieces
1/4 cup cilantro, coarsely chopped

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 the 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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