Gluten Free Pasta Salad
This simple recipe can be customized with whatever you have on hand. Pasta salad is one of my favorites -- a delicious and super easy side that I make when I'm feeling carby, but also want to sneak in all the veggies.
Equipment
- Saucepan
- Bowl
- Knife
Ingredients
- 8 oz gluten free noodles
- variety of chopped vegetables: cucumber, cherry tomatoes, bell pepper, onion, carrots, or avocado
- olives or artichokes, sliced
- cannellini beans, rinsed and drained
- preferred fresh herbs: cilantro, basil, dill, or parsley
- salt and pepper, to taste
- pre-made Greek or Italian dressing, or homemade dressing
- spinach or arugula, chopped
- preferred cheese: fresh or ground parmesan, fresh mozzarella, feta, gorgonzola, or goat cheese
Instructions
- Boil salted water and cook GF noodles to box instructions. Be careful not to overcook the pasta. Drain pasta and chill while preparing the rest of the dish.
- Chop all vegetables into bite-size pieces. Exclude spinach and avocado if you aren't serving immediately. Season with salt and pepper.
- Toss vegetables, beans, and olives/artichokes with the chilled pasta. Add fresh herbs. Season to taste again, if needed.
- Add dressing. For homemade dressing, whisk together ¼ cup olive oil, 2 tbsp balsamic or red wine vinegar, 2 tsp Dijon mustard, 1/2 tsp garlic salt, and ¼ tsp black pepper. Chill until ready to serve.
- Top the salad with chopped spinach or arugula (if not already added) and preferred cheese. Serve immediately.