Gluten Free Pasta Salad
photo by m_wood1234
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
8 40z servings
- Serves:
- 6-8
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
directions
- Cook pasta according to package directions (about 10 minutes in boiling water until al dente).
- Whisk together olive oil, lemon juice, salt, pepper, oregano and set aside.
- Cool pasta in cold water and drain well.
- Add remaining ingredients to a large bowl and mix well.
- Add olive oil mixture and mix well.
- Serve immediately or let marinate overnight in tight container.
- Note: To toast the pine nuts, pre-heat a skillet over medium heat. Add pine nuts and stir occasionally until lightly browned.
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RECIPE SUBMITTED BY
I love cooking with wine and sometimes I even put it in the food!
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<br>Now that I have learned I have Celiac (I must eat gluten free foods), I am discovering exciting and delicious ways to cook and eat out without wheat, barley and rye (common gluten sources). I was worried that I would have to give up some of my favorite foods but I now enjoy pretty much everything I loved before! Enjoy life!