- Cook pasta according to package directions (careful, it’s easy to overcook some gluten-free pastas). Drain pasta, place in large bowl (one that will hold all ingredients without spillover) and cool pasta to room temperature.
- Add corn, onion, green pepper, carrots, and broccoli florets. Mix thoroughly and gently with clean hands.
- In a separate bowl, add vinegar, salt and pepper, agave nectar, and mustard. Mix with whisk and pour thin stream of the olive oil while whisking the ingredients. When ingredients are blended, add lemon juice and fresh dill. Taste vinaigrette and adjust salt and pepper as necessary.
- Pour vinaigrette over the salad and, if using Parmesan cheese, sprinkle it in the salad ingredients and mix again with hands.
- Cool salad in refrigerator for at least 30 minutes before serving.
Gluten-free products are commanding more and more aisle space in food markets, and available pasta is made from corn, rice, and even quinoa. Wheat or gluten sensitivity is no longer an excuse to stay away from pasta. Gluten-free recipes abound, and warm-weather days encourage grilling and picnics–with pasta salad. It’s practically a dinner on its own.
Here’s a recipe for gluten-free pasta salad with vegetables and a simple vinaigrette that would be welcome at lunch, dinner, or at any grilling party or picnic. Find as many organic vegetables for the salad as you can.
Recipe: Gluten-Free Pasta Salad (Serves 6)
16 ounces Gluten-Free Pasta (any type)
2 cups frozen corn, cooked
1/2 small onion, diced
1 small green pepper, cut in 1/2-inch chunks
1 cup packaged, shredded carrots
1 pound broccoli florets, steamed (fresh or frozen)
1 cup Parmesan cheese (optional)
1/8 cup white wine vinegar
Kosher salt to taste
Cracked white pepper
1 teaspoon Blue Agave Nectar
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil
Juice of 1/2 lemon
4 tablespoons fresh dill, chopped
Veganize It! Omit the Parmesan cheese.