Pasta and bean salad Gluten-free, Dairy-free, Organic - Cuisine l’Angélique
Gluten-free, dairy-free pasta salad with cherry tomatoes, bell peppers, and artichokes. Dressing of olive oil, vinegar, mustard, and basil. Perfectly colored and tasty!
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Ingredients
- 250 g (2 3/4 cups) your choice of gluten-free pasta
- 160 g (1 cup) halved cherry tomatoes
- 1/2 red bell pepper cut into small cubes
- 70 g (1/2 cup) green beans, cut into 1,5 cm (1/2 in) pieces
- 180 g (1 cup) canned mixed beans, rinsed and drained
- 1 can of marinated artichokes, drained and cut in half
- 30 ml (2 tbsp) chopped red onion
- 15 ml (1 tbsp) chopped fresh basil
- Olives to taste
- 60 ml (4 tbsp) olive oil
- 45 ml (3 tbsp) red wine vinegar
- 15 ml (1 tbsp) Dijon mustard
- 15 ml (1 tbsp) maple syrup
- 1 clove garlic, chopped
- 5 ml (1 tsp) dried oregano
- 5 ml (1 tsp) salt
- 2,5 ml (1/2 tsp) ground black pepper
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