Gluten Free Pasta Salad
I love Living Without Magazine. The articles and recipes are so wonderful — which is why I am including this Gluten Free Pasta Salad recipe from the Living Without Magazine. I hope you love it as much as I do!
Salad
½ pound gluten-free pasta
1 teaspoon olive oil
1 cup grilled, roasted or steamed asparagus, cut into
bite-size pieces
1 (14-ounce) can artichoke hearts, not marinated,
drained, coarsely chopped
1 bunch chopped arugula or watercress or other
dark, leafy green
Zest of fresh lemon (use juice in vinaigrette)Vinaigrette
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon red wine vinegar
Juice of one lemon
6 tablespoons olive oil
½ teaspoon dried tarragon or 1½ teaspoons fresh tarragon1. Cook ½ pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
3. Combine remaining salad ingredients and fold them into cooled pasta.
4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.
Although this is a wonderful Gluten Free Pasta Salad just as it is, there are lots of variations you can use to make this more interesting. Personally, I have always loved raw carrots and tomatoes in salad. And avocado would be good — but make sure to toss it with lemon (or salad dressing) to keep it from turning brown. You are only limited by your imagination!!
Looking for Gluten Free Pasta to use in this recipe, click one of the links below:
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