Comforting Pasta Salad Gluten Free Recipes

COMFORTING PASTA SALAD (GLUTEN-FREE)

Comforting Pasta Salad (Gluten-Free) image

Yesterday my sis and me really craved some pasta salad, so we came up with this little something. It features veggies, cheese, an egg, sour cream and mediterranian spices. We really enjoyed it a lot and hope that you will, too! If you are looking for something more healthy, feel free to use fat reduced sour cream or low fat-yoghurt, fat-reduced cheese and more veggies.

Provided by Lalaloula

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

250 g pasta (I used gluten-free corn pasta)
1 egg, cooked and diced
1 big carrot, diced
6 cherry tomatoes, quartered
60 g peas, cooked
100 g gouda cheese, cubed (may leave out or reduce)
200 g sour cream (fat-reduced is fine or use yoghurt)
3 teaspoons mixed Italian herbs
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/4 teaspoon salt
pepper

Steps:

Boil pasta according to package directions. Strain and add to a big bowl.
Add veggies, egg and cheese. Toss.
Pour over sour cream and sprinkle spices and herbs on top. Toss to coat.
Enjoy!

Nutrition Facts : Calories 467.2, Fat 19.2, SaturatedFat 11.2, Cholesterol 102.5, Sodium 410.4, Carbohydrate 54.6, Fiber 3.7, Sugar 4.2, Protein 18.7

GLUTEN-FREE CHICKEN PASTA SALAD

Gluten-Free Chicken Pasta Salad image

This recipe is perfect if you have IBS and have to be careful with what food goes into your body. Every ingredient in the recipe falls under the Low FODMAP foods. I have to eat gluten free, so I made my own version of pasta salad. I start with a whole box or bag, 12 or 14 ounces, of gluten-free pasta. This recipe can also be cut in half if you would like. Enjoy!

Provided by linangle57

Categories Salad Pasta Salad Tomato Pasta Salad Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

1 (12 ounce) package gluten-free elbow pasta
1 cup mayonnaise (such as Best Foods®)
2 tablespoons chipotle ranch dressing (such as Wish-Bone®)
2 (10 ounce) cans chicken breast, drained
½ cup chopped green onions
1 (4 ounce) can sliced mushrooms, drained
1 (3.8 ounce) can sliced black olives, drained
1 tablespoon celery seed
1 tablespoon dill
1 teaspoon onion powder
1 teaspoon ground thyme
1 pint grape tomatoes

Steps:

Bring a large pot of lightly salted water to a boil. Add elbow pasta to the boiling water and cook, stirring for the first 2 minutes and occasionally thereafter, until tender yet firm to the bite, about 8 minutes total or according to package directions. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
Spread 1/4 cup mayonnaise on top of the cooked pasta and add chipotle ranch dressing. Mix throughout to keep pasta from sticking. Add chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently stir together with the pasta. Add remaining mayonnaise to desired consistency. Add grape tomatoes and mix gently, being careful not to break any. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 39.1 g, Cholesterol 54.9 mg, Fat 32 g, Fiber 2.4 g, Protein 19.7 g, SaturatedFat 5.3 g, Sodium 728.7 mg, Sugar 1 g

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