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Mexican Pasta Salad
Serves 4 to 6

A nourishing vegetarian entrée (black beans and pasta together make a complete protein) that highlights the flavors of Mexico.

Vinaigrette
1 shallot, minced
1/2 teaspoon salt
1/2 teaspoon gluten-free chili powder or cumin
Fresh ground pepper, to taste
2 tablespoons cider vinegar
6 tablespoons olive oil

Salad
1/2 pound gluten-free pasta
1 (15-ounce) can black beans, rinsed and drained
1/2 sweet onion, chopped
1 cup corn, frozen (thawed) or fresh cut off cob
1 large sweet pepper, cut into bite-sized pieces
2 pounds tomatoes, cut into bite-sized pieces
1/4 cup cilantro, coarsely chopped
1 chopped jalapeno pepper, 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 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.

Click Here for tips on making delicious gluten-free pasta every time.

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