Pasta and bean salad Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Salad:

• 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

Dressing:

• 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

PREPARATION

1. Cook pasta according the instructions on the package. Drain and rinse with cold water. Place in a large bowl.
2. Add all the salad ingredients.
3. In a bowl, blend all the vinaigrette ingredients, add to the salad and mix well. 
4. Cover and refrigerate until ready to serve.