Pastaandpinenutsaladwithglutenfreeoption Recipes

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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

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