Rainbow Veggie Pasta Salad (gluten-free)

I always go back to this recipe, so I'm posting it here!  I have a hard time eating raw vegetables or salad, but this is SO good, I actually crave it!

Serves 12

Pasta Salad

• 12 oz organic, gluten-free rice or garbanzo (chick-pea) based rotini (avoid corn for allergy reasons)

• 3 stems of green onions (can be omitted if desired)

• 1-2 tbsp olive oil or avocado oil

• 1-2 cucumbers, thinly sliced (use a food processor or thinly chop)

• 1-2 zucchini, thinly sliced (use a food processor or thinly chop): replace with 1-2 extra cucumbers if preferred 

• 1 1/2 cups quartered cherry/grape tomatoes (about 1/2 pound = 1-2 med. tomatoes or 15 cherry tomatoes)

• 1 cup (3 med) carrots grated (use food processor or grater or thinly chop); for amazing color in the salad, include purple carrots

• 5 mini, multi-colored sweet peppers, chopped (optional)

• 1 tsp sea salt or himalayan salt

• 2 Tbsp fresh parsley, chopped

• 2 Tbsp fresh cilantro, chopped

• 2-3 cups fresh baby spinach

• 1/2 cup "craisins" for sweet tang (I use sugar-free dried cranberries)

Dressing

• ⅓ cup red wine vinegar

• 1/4 cup extra virgin olive oil

• 1/4 cup avocado oil

• 1 tsp sea or himalayan salt (or to taste)

• 2 clove garlic

• 1 Tbsp maple syrup

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INSTRUCTIONS

1. Boil pasta according to instructions, drain, run under cold water* and drizzle with a tiny bit of olive oil to prevent it from sticking together. Set pasta aside. 

2. In a large bowl combine all the vegetables and herbs, except for the green onions. 

3. If using, chop green onions.  Heat griddle to medium heat and saute them in the 1-2 tbsp of oil until lightly browned. Allow to cool slightly and then add to the rest of the vegetables.

4. Add pasta and craisins, and toss or stir to combine. 

5. To make the dressing, put all ingredients into the food processor or a blender until the mixture is emulsified. 

6. Dress the salad at least 10 minutes before serving and adjust salt to desired taste.