Perfect Pasta Salads

Your favorite summer dish is better than ever, without the gluten

My first reaction to learning that I was gluten intolerant was not the loss of bread and pastries – it was the pasta. I simply could not imagine a happy life without it. Fortunately, there are plenty of tasty gluten-free pastas on the market. These products don’t perform exactly like their conventional equivalents – cooking times vary, shapes differ – but they have excellent flavor and satisfying texture.

Use gluten-free pasta to make your favorite noodle, macaroni or pasta salad. Whatever you call it, this versatile dish is quick and easy to prepare. We’ve added a healthy, dairy-free slant with recipes that punch up the nutrients by using summer-fresh ingredients. And we’ve included several salads that have an exotic international flair to spice up this ever-popular picnic standard.

Asian Pasta Salad
SERVES 4 TO 6
A few Asian ingredients give this dish the flavor of the Far East. Seasonal veggies add color and crunch. 

Vinaigrette
   2      cloves garlic, minced
   1/2   teaspoon salt
   1/2   teaspoon Chinese five-spice seasoning
   1      tablespoon gluten-free soy sauce
   2      tablespoons rice vinegar
   6      tablespoons olive oil

Salad
   1/2   pound gluten-free pasta
   1      bunch green onions, sliced
   1      cup broccoli, cut into bite-sized pieces
   1      cup carrots, chopped
   1      cup bean sprouts
   1/2   cup pea pods, cut into bite-sized pieces
   2      tablespoons fresh ginger root, minced
   1/4   cup coarsely chopped cashews or peanuts, optional

1. Cook 1/2 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 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.

Click Here for tips on making delicious gluten-free pasta every time.