Makes: 16 servings
2 ¼ cups of all purpose Gluten-free flour (Bob’s Red Mill)
1 cup Stevia or Xylitol
2 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 cup unsweetened cocoa powder
½ cup dark chocolate chips
· 1 package your favorite pasta (we use the Tru Roots Gluten Free pasta)
· 1 cup broccoli
· ½ red bell pepper
· ½ green bell pepper
· ½ red onion
· ½ yellow squash
· ½ zucchini
· a drizzle of your favorite olive oil, I used both basil infused and lemon pepper infused olive oil by Round Pond (optional, omit if you are avoiding oil)-see note
· 2 tablespoons balsamic vinegar
· lemon pepper and Himalayan pink salt to taste
note: If you want the infused olive oil taste but don’t have the infused olive oil you can combine regular olive oil and a squeeze of lemon and/or chop some basil up and add it to the salad. Any pasta will work but beware of many gluten free pastas because they aren’t as good if not served fresh.
Cook pasta according to package directions. Meanwhile, wash and chop veggies.
Add chopped veggies to a large bowl. Once the pasta is done, drain in a pasta strainer and put it in the bowl on top of the chopped veggies. If you leave it as is for 10-15 minutes, the warm pasta will wilt the veggies just enough so that they are still raw but slightly tender.
After about 10-15 minutes, add oil, balsamic vinegar, lemon pepper and salt and mix well. Taste and add more if needed.