The West Lynn Cafe used to be a very popular vegetarian cafe in Austin, TX where I was a college student years ago. I believe the restaurant closed a few years back and in its place now is the Cosmic Cafe! This pasta salad recipe is one that was popular at the West Lynn. It is printed in the Austin Junior Forum 1995 Cookbook called Changing Thymes which I own and use quite a bit. All I did to make it gluten free was use brown rice rotini pasta, and La Choy soy sauce (which is gluten free) in place of the tamari. You can buy wheat free tamari at natural food stores, but I didn't have any on hand. We had two wonderful families over on Thursday for a barbecue, (6 adults and 11 children!) and this was one of the dishes we served along with grilled chicken, grilled salmon, grilled garden veggies, grilled pineapple, roasted potatoes, and fresh sliced tomatoes with a basil leaf, balsalmic vinegar, and parmesean cheese. Everyone's contribution made for a delicious dinner!
West Lynn Pasta Salad
1 (16 oz) package GF rotini pasta
1 cup diced red bell pepper
1 cup thinly sliced green onion
1 cup sliced black olives
1 cup toasted pecan pieces
1 cup coarsely chopped artichoke hearts (I used jarred/marinated ones)
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup tamari soy sauce
3 cloves garlic
1 bunch (1/2 ounce) fresh basil
Prepare pasta according to package directions. Drain and rinse with cold water to cool. Combine pasta, bell pepper, green onion, olives, pecans, and artichoke hearts, mixing well. Combine all dressing ingredients in blender. Blend until garlic is pureed. Add dressing to pasta mixture and toss until thoroughly coated.
Makes about 13 cups.