Confetti Pasta Salad

by | Oct 31, 2015 | Gluten Free Recipes, Salads

This is a colorful wonderfully satisfying salad. So much texture and flavor.

Confetti Pasta Salad
Author: Chef Brad
Ingredients
  • For the Salad:
  • 1 lb. box of Orso, cooked drained and chilled, toss with oil after cooking
  • 1 lb. box of large couscous, cooked drained, and chilled, toss with oil after cooking
  • 2 cups cooked quinoa, chilled, your choice of color.
  • 1 bunch green onion, chopped
  • 1 cup of nuts, pistachios, walnuts, almonds, your choice
  • 1 cup of sunflower seeds
  • 2 red bell peppers, chopped fine
  • 1 cup golden raisins
  • 1 cup dried cranberries
  • 1 cup pomegranate seeds, optional, but wonderful
  • –
  • For the Dressing:
  • 1/2 cup lemon flax oil
  • 1/2 cup olive oil
  • 1/3 cup xagave
  • 1/2 cup white balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
Instructions
  1. Toss all ingredients in large bowl and toss with dressing.