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People
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Ingredients
- 1 lb Pastariso Gluten Free Brown Rice Vegetable Pasta Rotini
- 2 medium Yukon Gold Potatoes peeled & cubed
- 1/2 cup + 3 Tbsp Roasted & Salted Pistachios
- 2 cloves garlic minced
- 1/4 cup olive oil
- 1 Lemon juiced
- 1 Tbsp Water
- 1/2 cup Kalamata Olives pitted & chopped
- 1/2 cup Sun Dried Tomatoes drained & chopped
- 1 jar Marinated Artichoke Hearts drained & quartered (12 oz)
- 4 Green Onions chopped
- 1 Red Pepper chopped
- 3 stalks Celery diced
- 1/4 cup Fresh Basil minced
- Salt & Pepper to taste
Ingredients
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Instructions
- Bring a large pot of heavily salted water to a boil and cook the pasta according to the package directions.
- In a small saucepan, boil the potatoes until very tender. When the pasta is cooked, drain and rinse under cold water. Drain the potatoes.
- Make the dressing by placing the cooked and drained potatoes in a blender along with 3 tablespoons of pistachios, the garlic, olive oil, lemon juice and water. Blend until smooth and creamy.
- Put the cooked pasta into a large mixing bowl; add the dressing, olives, sun-dried tomatoes, artichoke hearts, green onions, red pepper, celery and basil and toss to combine.
- Roughly chop the remaining pistachios and stir into the salad.
- Refrigerate until serving time. Can be made several hours ahead of time. Let come to room temperature before serving for best flavor.
Recipe Notes
Recipe by CAROL KICINSKI from simplyglutenfreemag
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