Monday, January 12, 2015

Thai-inspired Gluten-free Pasta Salad

(Sorry!   I haven't been able to get the photo to load, but will keep trying...)

This was an accidental creation tonight.  Aric had cut up some pineapple earlier in the evening (so sweet,  more ways than one).  I have a new spiralizer that I used on a zucchini, and when I started cutting the basil, the smell of the pineapple combined so well with it, I decided to use them together in the following recipe:

Thai-inspired Gluten-free Pasta Salad

1/2 zucchini, spiralized or julienned
1/2 -1 serving of rice noodles, soaked in boiling water for 5-10 minutes, depending on desired softness
1/2 red pepper, sliced thinly
1/4-1/2 cup fresh pineapple, sliced into matchsticks.
10 basil leaves, approx, chiffonade
2 Tbsp peanut butter
2 tsp Korean red pepper paste
1/4-1/2 tsp fine sea salt
Juice from one small lime

Soak rice noodles, drain, and then mix with zucchini.

Top with pineapple, red pepper and basil.

Serve with dressing on the side, or poured all over and mixed in.

A little bit of toasted sesame oil drizzled on top with sesame seeds, would have been a good addition, too.

So simple, and so yummy!