A salad that has made a gluten-free dish a hero once again! The purple cabbage not only provides a lovely color but is also satisfying and filling, while the toasted almonds provide just the right amount of crunch.
- Bring a large pot of water set over high heat to just under a boil, just to the point where small bubbles form. Sprinkle in some salt. Break pasta into pot. Cook uncovered, stirring occasionally, for 12 minutes. Drain pasta well; rinse under cold water to stop the cooking process. Place pasta in a large bowl.
- In a small bowl, stir together dressing ingredients. Pour dressing over pasta, and let marinate at room temperature for at least 1 hour or up to 3 hours.
- Meanwhile, scatter slivered almonds on a parchment- paper-lined cookie sheet. Toast in a preheated 350° oven, stirring them halfway through cooking time, for 10 to 15 minutes or until golden and crisp.
Tip: If you have leftover cabbage, either the preshredded variety or part of a whole cabbage, wrap well, refrigerate, and use within three to four days.