Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Gluten Free Pasta Salad June 16, 2013

Filed under: Gluten Free — lowfatdiva @ 8:08 pm

Recently our family went out to dinner to celebrate Fathers Day.  I find it’s not always easy to find restaurants that have gluten free choices.  We went to an Italian restaurant and they did have a couple of salads but no dressings 😦   When I came home I did some research and found a couple of great suggestions from our friends Living Without.  This recipe is for a pasta salad that is gluten free and the vinaigrette dressing is very good.  With just a couple of adjustments you can add some different herbs and give it a bit more flavor.    Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com


2 cloves garlic, minced

½ teaspoon salt

Fresh ground pepper, to taste

2 tablespoons red wine vinegar

6 tablespoons olive oil

Pasta Salad

½ pound gluten-free pasta (I like to use DeLallo because my daughter likes the taste better than any other gluten free we have tried)

3–4 ribs celery, cut into bite-sized pieces

2 large red or yellow sweet peppers, cut into bite-sized pieces

1 cucumber, cut into bite-sized pieces

3 pounds tomatoes, cut into bite- sized pieces (my daughter is not a tomato fan so I substitute other vegetables)

1 bunch green onions, sliced

¼ cup cilantro, coarsely chopped

¼ cup fresh basil leaves, chopped

1. 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 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. Serves cold.


NOTE:  If pasta salad is made in advance you may have to add a bit more of the vinaigrette because pasta will absorb it as it sits.



gf pasta salad


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