Pasta Salad: A Quick Gluten and Corn Free Recipe for Beginners
Make an easy gluten and corn free pasta salad for your summer outdoor barbecue. This recipe is loaded with summer garden vegetables like cucumbers, tomatoes, and onions. Pasta salad is an easy dish to throw together and tastes best the second day. It stores well in the refrigerator for up to 5 days, although you may need to add more dressing. If you plan to make this gluten and corn free pasta salad for a party, prepare it the night before for best results.
Ingredients for Gluten and Corn free Pasta Salad:
1 large cucumber peeled and diced.
1 12 oz. bag of Tinkyada’s Brown Rice Pasta Vegetable Spirals (multi-colored–made from carrot, tomato, and spinach powder), cooked until firm but tender, about 10 minutes.
2 14 oz. cans of diced tomatoes (garlic, basil, and oregano flavored). Don’t drain the first can. (you can use fresh tomatoes instead if they are in season, just remember to add the seasoning separate).
1 small can of sliced black olives.
1 small sweet white onion, finely chopped.
1 small very ripe avocado, diced.
3 to 6 oz of Brianna’s Home Style New American (creamy balsamic vinaigrette) Dressing (www.BriannasSaladDressing.com) *please note: this dressing is made with xanthan gum, a derivative of corn. Highly sensitive people should substitute with another dressing, or perhaps a homemade one.
Directions for Gluten and Corn free Pasta Salad:
Drain cooked pasta in a Colander. Run cold water until noodles are at room temperature. Be very careful to cook the pasta al dente. Gluten free pasta is a bit difficult to get perfect. If it’s over cooked it will get mushy and fall apart. If it is undercooked it will be too hard and chewy. Pour your al dente pasta into a bowl with remaining ingredients and toss. Chill at least two hours and serve. It’s better the next day. Makes about 12 portions.
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