Gluten free pasta salad makes a delicious meal on a hot summer day. If you have celiac disease or are gluten intolerant, this vegan recipe is sure to please. Quick and easy to prepare, gluten free pasta salad can be enjoyed hot or cold and makes a great dish to bring to a potluck or serve to a crowd. Recipe makes 6 –8 servings.
Gluten free pasta, spirals or bow ties
1 bell pepper
zest of one lemon or orange
2-3 tablespoons of olive oil
1-2 cloves of minced garlic
1 pint of cherry or grape tomatoes
Pepper to taste
Boil the gluten free pasta as per directions on the package. The pictured pasta is brown rice spiral pasta and takes about 15 minutes to prepare. Bow ties or quinoa pagodas work well too.
Drain the pasta when done and return to the stockpot. Set aside.
Chop your vegetables and set aside. The featured gluten free pasta salad has olive, bell pepper, and fresh chive.
Thoroughly wash your lemon and remove any sticker.
Grate the skin of the lemon to create zest. A micro planer is a fabulous tool, but any grater can do the job. Save the lemon pulp for another use.
Chop your basil. Remove the stems and using a scissors, cut into small pieces. The featured recipe used lemon basil.
Heat olive oil on medium in a skillet. Add the garlic and the tomatoes. Sauté for about 5 minutes, stirring the tomatoes frequently with a spoon or by swirling the pan.
Add the vegetables, olive, and chive. Continue to stir frequently and sauté for another 5 minutes, until the skin on the tomatoes just begins to burst.
Add in the lemon zest and the basil. Cook just until heated.
Combine the sautéed ingredients with the cooked pasta in the stockpot. Drizzle with olive oil to moisten and stir. Add pepper if desired. Serve your gluten free pasta salad warm or chill for a few hours and serve cold. Enjoy!
Try orange zest instead of lemon.
Add bits of cheese, diced summer sausage or pepperoni.