Comfortingpastasaladglutenfree Recipes

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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

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

HOW TO MAKE GLUTEN FREE PASTA SALAD THAT ACTUALLY TASTES FABULOUS



How to Make Gluten Free Pasta Salad That Actually Tastes Fabulous image

How to Make Gluten Free Pasta Salad That Actually Tastes Fabulous ~ I've got some tips and tricks to help you create the gluten free pasta salad of your dreams!

Provided by Sue Moran

Categories     Salad

Number Of Ingredients 17

12 ounces gluten free pasta
minced red onion
sliced black and /or green stuffed olives
radishes (sliced or cut in small wedges)
toasted pine nuts
1/3 cup each:
chopped bell peppers
rainbow carrots (sliced)
chickpeas
cherry tomatoes (halved)
Persian cucumber (diced)
1/3 cup crumbled feta (blue, or other cheese)
1/4 cup extra virgin olive oil
3 Tbsp champagne vinegar (or your favorite)
1 tsp mustard
1 tsp honey
squeeze of fresh lemon juice

Steps:

  • Cook the pasta in plenty of well salted water until completely tender. Taste often toward the end of cooking.
  • Drain and rinse the pasta in cold water until it is cool, then drain again to remove any excess water. Put into a large serving bowl and toss with some of the dressing to moisten.
  • Add the rest of the ingredients and toss gently to combine. Add dressing to taste, and garnish with crumbled cheese.

GLUTEN FREE PASTA SALAD



Gluten Free Pasta Salad image

A light and tasty pasta salad treat great for any occasion. It's so good you can substitute wheat pasta for your non GF friends (but why, they'll never know if you don't tell them!) Note: For best results use Tinkyada brown rice spirals. This rice pasta is very easy to prepare and tolerant of overcooking without becoming mushy.

Provided by Italiano Cuccina Si

Categories     Egg Free

Time 30m

Yield 8 40z servings, 6-8 serving(s)

Number Of Ingredients 15

16 ounces brown rice pasta (Tinkyada spirals)
4 ounces sun-dried tomatoes (chopped)
1/2 cup pine nuts (toasted)
4 ounces feta cheese (crumbled)
1/4 cup fresh basil (chopped)
2 garlic cloves (minced)
1/2 red bell pepper (finely diced)
1/2 red onion (finely diced)
4 ounces hard italian salami (small cubed)
1 green onion (chopped)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons oregano
1/4 cup extra virgin olive oil
1/4 cup lemon juice

Steps:

  • Cook pasta according to package directions (about 10 minutes in boiling water until al dente).
  • Whisk together olive oil, lemon juice, salt, pepper, oregano and set aside.
  • Cool pasta in cold water and drain well.
  • Add remaining ingredients to a large bowl and mix well.
  • Add olive oil mixture and mix well.
  • Serve immediately or let marinate overnight in tight container.
  • Note: To toast the pine nuts, pre-heat a skillet over medium heat. Add pine nuts and stir occasionally until lightly browned.

Nutrition Facts : Calories 318.5, Fat 25.8, SaturatedFat 6.8, Cholesterol 31.2, Sodium 1033.6, Carbohydrate 16.4, Fiber 3.4, Sugar 9.8, Protein 9.9

CHEF JOHN'S ANTIPASTO PASTA SALAD



Chef John's Antipasto Pasta Salad image

An antipasto is a cold platter of meat, cheese, and vegetables which is served at the start of a meal before the pasta and other courses, but to save some time, I thought we'd add the pasta right into the antipasto to turn into a complete meal all by itself. You could serve this as a side dish, but with a hunk of crusty bread and a glass of wine, I'm not sure what else you'd need. Top with more parsley before serving.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Italian Pasta Salad Recipes

Time 3h55m

Yield 12

Number Of Ingredients 23

1 (16 ounce) package fusilli pasta
1 clove garlic, finely crushed
1 anchovy fillet
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
½ cup red wine vinegar, or more to taste
1 pinch salt and freshly ground black pepper to taste
1 teaspoon dried oregano
¼ teaspoon dried thyme
1 cup extra-virgin olive oil
⅓ cup julienned red onion
⅓ cup julienned jalapeno pepper
⅓ cup julienned pickled pepperoncini peppers
½ cup julienned fire-roasted red pepper
1 cup quartered baby artichoke hearts
½ cup sliced black olives
½ cup sliced green olives
¼ pound salami, julienned
¼ pound pepperoni, julienned
3 ounces deli-style ham, julienned
¼ pound provolone cheese, julienned
¼ cup freshly chopped Italian parsley
1 pint cherry tomatoes, quartered

Steps:

  • Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
  • While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
  • Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
  • Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
  • Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 32.2 g, Cholesterol 31 mg, Fat 33.8 g, Fiber 2.2 g, Protein 13.9 g, SaturatedFat 7.8 g, Sodium 963.5 mg, Sugar 1.9 g

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