Wheat Free Pasta Salad

…with Snap Peas, Red Bell Peppers and Sautéed Portabella Mushrooms

Ingredients:

• 8oz Organic Brown Rice Pasta (Trader Joe’s)
• ½ cup snap peas, remove ends and string Trader Joe’s Unsalted, Dry Toasted, Sliced Almonds – a good sprinkle
• ½ cup carrots, shredded
• 1 red pepper, diced
• 1 medium portabella mushroom, stem removed
• 1 tbsp chopped shallot
• 1 tsp minced garlic
• Himalayan pink salt
• A smidge Coconut oil
• Trader Joe’s Organic Red Wine & Olive Vinaigrette

Directions:

Cook pasta per package directions. Cool pasta in an ice bath or place briefly in the freezer until completely chilled.  While pasta is cooking, dice mushroom and sauté with shallot and garlic in coconut oil. Season with a pinch of salt. Cool mushroom in the freezer. In medium bowl, combine pasta, vegetables and Trader Joes’s Organic Red Wine & Olive Vinaigrette and set aside. Add mushroom and adjust taste if necessary. Serve over greens or alone, with your favorite grilled protein.