Michael really likes pasta. I’m not the biggest fan. I’d much rather have bread or quinoa or rice than pasta. But, as the temperature has crept the idea of a cool pasta salad for lunch or even dinner has sounded more and more appealing. So when we last went grocery shopping Michael convinced me to buy a package of fusilli to make gluten-free pasta salad.
I’m so glad he did. This pasta salad has been our lunch and our dinner for the last two swelter-y days. I had no idea that one package of pasta could make so much salad!
I kept the ingredients really simple and green. One thing to note, the salad gets better the longer the flavors have to meld together. It was good after I first made it but great for dinner that evening.
Gluten-Free Pasta Salad (vegan, gluten-free)
Makes 4 servings.
Start time from start to finish: 20 minutes, plus hour to chill
1/2 package of gluten-free pasta, any type
1 cup broccoli, chopped into small pieces
1/2 cup frozen peas
1/2 green bell pepper, diced
1 rib celery, diced
1 cup cooked chickpeas
1 tablespoon dried thyme, fresh would be even better if you have it
1 tablespoon oregano, fresh would also work really well here
1/4 cup red wine vinegar
2 tablespoons garlic infused olive oil
1 teaspoon garlic salt
Juice 1 lemon
1 tablespoon maple syrup or honey if not making vegan
1/8 teaspoon cayenne pepper
1.) Cook pasta according to package instructions. If using gluten-free pasta add a little oil to the cooking water and stir the pasta frequently to avoid clumping.
2.) Drain pasta and rinse under cold water.
3.) In a separate pot, blanch broccoli and peas in boiling water for 1 minute.
4.) Add broccoli, peas, bell pepper, celery and chickpeas to pasta.
5.) Mix dressing ingredients from thyme to cayenne pepper in a small bowl.
6.) Toss dressing in with pasta until well coated.
7.) Place salad in fridge to cool for at least an hour.
I also made a southwestern style gluten-free pasta salad that will be up WalkJogRun later this week if you’d like a second recipe.
Enjoy and Exhale!