Why You’ll Love This Gluten Free Pasta Salad Recipe
When you try this gluten-free pasta salad, you’ll discover a delightful blend of flavors and textures that make it a standout dish.
I love how the chewy brown rice pasta pairs perfectly with the savory feta and the nutty pine nuts. The sun-dried tomatoes add a burst of sweetness, while fresh basil infuses a vibrant aroma.
Each bite is a flavorful adventure, enhanced by the zesty dressing. Plus, it’s versatile enough for any occasion—whether it’s a summer barbecue or a cozy dinner.
Trust me, once you taste it, you’ll want to make this salad a regular part of your meals!
Ingredients of Gluten Free Pasta Salad
When it comes to whipping up a delicious gluten-free pasta salad, having the right ingredients is key. This recipe strikes a balance between fresh flavors and hearty textures, making it perfect for any gathering or even just a simple dinner at home.
Plus, it’s so colorful and inviting—who wouldn’t want to plunge into a bowl of vibrant pasta salad? So, let’s take a look at what you’ll need to create this culinary delight.
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
Now, before you plunge into the kitchen, let’s chat about some ingredient considerations.
First off, if you’re not a big fan of salami or want to keep it vegetarian, you can totally skip it or substitute it with chickpeas for that protein punch.
And while feta cheese adds a creamy, tangy kick, feel free to swap it out for a dairy-free alternative if you’re lactose intolerant or have dietary restrictions.
Oh, and don’t skimp on the fresh basil; it really makes a difference! Trust me, the fresh herbs are like the sprinkles on a cupcake—you just can’t skip them.
How to Make Gluten Free Pasta Salad
Alright, let’s plunge into how to whip up this delightful Gluten Free Pasta Salad. First things first, grab your 16 ounces of brown rice pasta—specifically those Tinkyada spirals. They’re my go-to for gluten-free pasta; they hold up well and have a nice bite. Cook that pasta according to the package directions, which usually means tossing it into a pot of boiling water for about 10 minutes.
You’ll want it al dente, which is a fancy way of saying it should still have a little firmness when you bite into it. While that’s bubbling away, let’s take a moment to feel proud of our multitasking abilities, shall we?
Once your pasta is cooked to perfection, drain it and give it a quick rinse with cold water. This stops the cooking process and helps cool it down so it’s not a steaming hot mess when you mix in the other ingredients.
Speaking of mixing, in a large bowl, toss together your 4 ounces of chopped sun-dried tomatoes, 1/2 cup of toasted pine nuts (which you’ve definitely toasted because who doesn’t love that nutty flavor?), 4 ounces of crumbled feta cheese, and a medley of colorful veggies like 1/2 red bell pepper, 1/2 red onion, and 1 chopped green onion.
Don’t forget the 2 minced garlic cloves for a lovely aromatic kick. This is where your salad starts to come alive, bursting with colors and textures.
Now, let’s take a moment to create our magical dressing. In a separate bowl, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of lemon juice, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 1/2 teaspoons of oregano.
It’s like a little symphony of flavors just waiting to dance with your pasta. Once that’s all nicely combined, pour it over the pasta and veggie mixture. Give it a gentle toss, making sure everything is coated evenly.
At this point, you can either serve it right away or let it marinate overnight in a tight container. Trust me, if you let it sit, those flavors will mingle and deepen, making each bite even tastier.
Gluten Free Pasta Salad Substitutions & Variations
Whether you’re looking to switch things up or accommodate dietary preferences, there are plenty of substitutions and variations you can explore with your Gluten Free Pasta Salad.
For a lighter option, try using zucchini noodles instead of pasta. If you’re vegan, swap out the feta for avocado or a cashew-based cheese. You can also change the protein by adding grilled chicken, chickpeas, or shrimp.
For more crunch, throw in some diced cucumbers or carrots. Don’t forget to experiment with different herbs like dill or parsley to elevate the flavor.
The possibilities are endless—get creative and make it your own!
Additional Tips & Notes
To guarantee your gluten-free pasta salad turns out perfectly every time, I recommend prepping your ingredients ahead of time. This makes the assembly process smoother and more enjoyable.
Don’t forget to let your pasta cool completely before mixing it with other ingredients; this prevents everything from getting mushy. If you can, let the salad marinate overnight—it enhances the flavors beautifully.
When it comes to serving, I love adding a sprinkle of fresh herbs on top for a pop of color. Finally, taste before serving; you might want to adjust seasoning to suit your preference.
Enjoy your delicious creation!