Gluten-Free Broccoli Pasta Salad

This pasta salad is full of surprising flavor.  I think it's the fresh Basil and Balsamic vinegar that is such a delight.  Prepare Simple Mills Artisan Bread by the muffin recipe.  I use two muffins and my trusty Vitamix (dry pitcher) to make the crumbs in a flash.  It's best to work with completely cooled muffins.  The dressing below is a double batch.  Add a splash of Tessemae's Ranch Dressing to the finished dish and toss for an extra punch.

Adapted from https://www.aicr.org/health-e-recipes/2014/her-510-pasta-salad-with-tomatoes.html

Dressing Ingredients: 

• 2 Tablespoons of fresh Basil, finely chopped
• 4 Tablespoons Extra Virgin Olive Oil
• 1/2 cup Balsamic Vinegar
• Salt and Pepper to taste
• 1/8 teaspoon red pepper flakes
• 2 Garlic cloves, minced

Topping Ingredients:

• 2 Simple Mills Artisan Bread muffins, cooled and ground into crumbs
• 1 Tablespoon of Extra Virgin Olive Oil
• 2 Garlic cloves, minced

Garnish: 

• 2 Tablespoons of fresh Basil, finely chopped​

Salad Ingredients:

• 1 box of Tolerant Lentil Rotini or other gluten-free pasta (8 oz)
• 4 Plum Tomatoes, chopped
• 1 medium Red Bell Pepper, finely chopped
• 1/4 - 1/2 cup Red Onion, finely chopped
• 1 small head of Broccoli florets, finely chopped
• 1/4 - 1/2 cup shredded carrots

​Adjust vegetables to your preferences.

Method

1. Prepare muffins (cool completely) or other option for gluten-free bread crumbs.  Pulse in food processor to desired texture.
2. Cook pasta according to package directions, drain and cool.
3. In a large bowl, add pasta and prepared vegetables.
4. Whisk together dressing ingredients and pour over pasta.  Adjust amount of dressing to your preference.
5. Over medium heat, add olive oil, bread crumbs and minced garlic to a saute pan and saute until brown and crispy (a few minutes).  Remove from heat and cool.
6. Top pasta with bread crumb mixture and garnish.  Enjoy.