Rainbow Pasta Salad (Vegan, Gluten-Free)

January 13, 2015

This Rainbow Pasta Salad really represents my favorite season- summer! It’s also vegan and bursting with flavor.

12 ounce gluten-free whole wheat rotini pasta
1/2 cup finely chopped red onion
1 medium orange sweet pepper, seeded and chopped into small pieces
1 medium red sweet pepper, seeded and chopped into small pieces
1 small cucumber, seeded, peeled and cut into small pieces
1 1/2 cup grape tomatoes, halved
1 large mango, seeded, peeled and cut into small pieces
1 fresh jalapeño chile pepper, seeded and finely chopped (wear gloves if possible)
2 small avocados, seeded, peeled and cut into small pieces
4 cloves garlic, minced
1/4 cup fresh cilantro leaves, stems removed
juice from 2 fresh limes
juice from 1 fresh lemon
2 tablespoon extra-virgin olive oil
1 tablespoon honey or agave nectar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes

Cook pasta according to package directions; drain. While pasta cooking, prepare red onion, orange and red peppers, cucumber, tomatoes, mango, jalapeño, and avocados. Combine in the large bowl. Mince the...
See the full directions on my site

Nutritions

Calories
383

Sodium
400mg
16% DV

Fat
18g
27% DV

Protein
7g
14% DV

Carbs
51g
17% DV

Fiber
10g
41% DV