Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Amy Hugon
Ingredients
1 16 oz pkg rice pasta, preferably Tinkyada
1/4 cup dried tomatoes
1/2 cup dried diced carrots
1/2 cup dried diced bell peppers
1 cup canola oil
1 cup vinegar
1 cup sugar
3-4 Tbsp Italian seasoning
1 head broccoli florets, chopped
Directions
Boil rice pasta per directions. I prefer the Tinkyada little kid’s shapes. Drain. Without rinsing, mix the dried vegetables into the pasta and let sit.
Separately, blend the oil, vinegar, sugar, and spices. Stir the pasta / vegetable blend and the broccoli into the oil mixture, and refrigerate. Flavor improves if you refrigerate overnight.
Notes
Copyright © 2006 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions
You could use alternative vegetables as desired. One yummy recent variation was to omit the broccoli and add two drained 15 ounce cans of marinated artichoke hearts.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions [1].