Gluten-free Pasta Salad

There have been many BBQ’s this summer where we have had nothing to eat but bun-less hot dogs (or burgers) and a piece of watermelon. Why?

Well, mainly because hosts who are not on any dietary restrictions don’t think to offer a variety of options. So true to the “Standard American Diet” (whose initials ironically spell “SAD”) every dish is either loaded with dairy or encrusted with wheat.

At least if the BBQ is potluck you are guaranteed to have at least one side dish you can enjoy…because you made it yourself.

So, that got me thinking. What could I bring to a potluck so that we, as gluten-free, dairy-free eaters, could have something other than plain weenies.

Here is the first recipe I came up with: Gluten-free Pasta Salad!

I wish I could say for sure that it is also dairy-free but depending on which brand of salad dressing you use, that may not be the case. Many bottled Italian dressings use parmesan cheese as an ingredient so read your labels carefully.

I used my favorite gluten-free pasta from Trader Joe’s. It’s made with quinoa and brown rice flours and holds up well drenched in dressing.

Gluten-free Fusilli Pasta | Quinoa and Brown Rice Pasta

 

Helpful hints:

1) Chop your veggies ahead of time and store together in a bowl with clear wrap. This will expedite your salad making process.

2) Experiment with different veggies and try lemon dressing instead if the Italian dressing

Gluten-free Pasta Salad

 

Gluten-free Pasta Salad

Ingredients
1 (16 ounce) package uncooked gluten-free fusilli pasta
2 stalks celery, chopped
1 cup orange bell pepper, chopped
1 cup cucumber, halved and thinly sliced
1 cup pitted black olives, sliced
2 large tomatoes, diced
1/2 cup marinated artichoke hearts, chopped
1/2 cup red onion, chopped
1/4 cup basil, chopped

1 cup gluten-free Italian-style salad dressing like Wish-Bone House Italian Salad Dressing
(add more to taste).

Directions
Cook pasta in large pot of boiling water until al dente. Rinse under cold water to stop the cooking process and drain.

Mix the celery, bell pepper, cucumber, olives, tomatoes, artichoke hearts and onion together in large bowl.

Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add basil and mix well.

Chill for one hour before serving.

 

Stay tuned for my dairy-free creamy potato salad!

Have a great summer!

 

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