More and more people are becoming aware of healthy diet and lifestyle. And out those diet aware individuals, those who love pasta, they can satisfy their hunger with Italian gluten free pasta. However, pasta is not the only thing you can enjoy. Pasta salad also has a loyal fanbase. It is not difficult to make pasta salad with a fabulous taste.
You have some health problems making you stay away from gluten. However, this does not mean that you have to live without pasta. Whether you are making pasta or pasta salad, both recipes are super healthy. The salad is delicious, colorful and healthy.
However, when refrigerated, the salad tends to get rock hard. This is not so great, right? Don’t worry. We have got some tips for you. You will be able to minimize the issue and get the best quality.
- Use cut style small sized pasta.
- Use more water while cooking pasta. Salt more than usual. Starch content of gluten free pasta is high. So, you need more water to dilute that.
- Enhance flavor by adding smashed garlic cloves.
- Cook pasta until tender. Most of the chefs recommend al dente for hot pasta. However, you are going for Italian gluten free pasta salad. So, pasta should be well cooked.
- Once pasta is cooked, add some of the dressing immediately after draining. Pasta will absorb more flavor and this will also keep it moister.
- Use add ins to add flavor, texture and interest missing in gluten free pasta.
- Include sun dried tomatoes, pickles, olives and other marinated items as flavor boosters.
- You can add crumbled feta, blue or any other strong cheese.
- If required, add more dressing to improve the taste before serving.
- Serve your pasta salad as soon as possible.
- If you have to refrigerate it, serve after bringing it to room temperature.
Italian Gluten Free Pasta Salad Recipe
Ingredients
- Gluten free pasta – 12 ounces
- Minced red onion – ¼ cup each
- Sliced green and/or black stuffed olives
- Sliced radishes or cut in small wedges
- Pine nuts, toasted
- chopped bell peppers – ⅓ cup
- Rainbow carrots, sliced -⅓ cup
- Chickpeas – ⅓ cup
- Cherry tomatoes, halved – ⅓ cup
- Crumbled blue, feta or any other cheese – ⅓ cup
- Extra virgin olive oil – ¼ cup
- Champagne vinegar – 3 tbsp
- Mustard – 1 tsp
- Honey – 1 tsp
- Squeeze of fresh lemon juice
Instructions
- Use plenty of salted water to cook pasta. It should be completely tender. Keep tasting toward the end of cooking.
- Drain and rinse it in cold water. Once it is cool, drain it again and remove any excess water. Put it in a large serving bowl. Moisten by tossing with some of the dressing.
- Add the remaining ingredients. Gently toss and combine all the ingredients.
- Now add dressing to taste.
- In the end, garnish with crumbled cheese.
So, your Italian gluten free pasta salad is ready. Do not freeze it. In case you have to put it in the refrigerator, make sure that you bring it to room temperature before serving.
Enjoy!
