Gluten Free Pasta Salad By Italiano Signore Recipes

GLUTEN FREE PASTA SALAD (BY ITALIANO SIGNORE)

Gluten Free Pasta Salad (By Italiano Signore) image

Make and share this Gluten Free Pasta Salad (By Italiano Signore) recipe from Food.com.

Provided by m_wood1234

Categories Free Of...

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

16 ounces gluten-free pasta (corkscrew macaroni)
4 ounces sun-dried tomatoes (I use greek oregano sun-dried tomatoes)
1/2 cup pine nuts (toasted)
4 ounces feta cheese (crumbled)
1/4 cup fresh basil (chopped)
2 garlic cloves (minced, I use jarred minced garlic)
1/2 red bell pepper (finely diced, I use yellow, orange and red bell peppers for lots of color!)
1/2 red onion (finely diced)
4 ounces italian hard 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:

DIRECTIONS.
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 341.6, Fat 27.2, SaturatedFat 6.9, Cholesterol 36.5, Sodium 1194, Carbohydrate 16.5, Fiber 3.4, Sugar 9.5, Protein 11.8

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

Ingredients

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

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