The more bright colors, the better it is for your health. More fresh vegetables! You can add any vegetables you have on hand, but my favorites are zucchini, English cucumber, red bell pepper, yellow bell pepper, fresh tomato, green onion, celery, sugar snap peas, or broccoli florets. We often add salami, grilled chicken, steak, or shrimp to this salad to make a meal out of it. Want to make this even more Mediterranean? Add chopped artichoke hearts, small diced red onion, and garbanzo beans.Īdd protein to make a hearty lunch or dinner. If you do not like feta cheese, you can add fresh mozzarella cheese, goat cheese, parmesan, or even cheddar cheese cubes. Variationsįor Gluten Free Dairy Free Pasta Salad, just leave out the feta cheese. You could also toss the pasta with some of your homemade dressing at this point. At this point, you could store it in the refrigerator or continue making your pasta salad. This will keep the pasta from sticking together. Put it into a large bowl and toss it with olive oil. Pour the pasta into a colander and rinse with cold water to stop the cooking. If you bite it and it's hard in the middle, it needs more time, but if it's mostly cooked through with a slightly chewy bite remove it from the heat. You have to taste the pasta to see if it's done. Add the gluten-free pasta and stir often to help prevent them from sticking together. Bring your water to a boil and add a generous amount of salt to the water. I like to cook mine al dente, so I usually subtract a few minutes from the package directions. Gluten free pasta can get mushy and gummy if not cooked correctly. It often tastes even better the next day! Tips for Cooking Gluten Free Pasta I always make extra salad dressing to have on hand. When you are ready to eat it, give it a good toss and add a bit more dressing if needed. Pasta salad will keep fresh in the refrigerator for three to four days if stored in an airtight container. You can substitute a different Italian seasoning if you have that on hand. It usually contains rosemary, thyme, basil, and oregano. Herbs de Provence - This simple dried herb from the south of France is the perfect combo of flavors for this salad.Olive or Grapeseed Oil - I usually get my olive oil at Costco but use any brand you like.Red Wine Vinegar - This Mediterranean staple adds the perfect amount of tangy flavor to the pasta salad.It adds much more flavor and some lovely color to the salad too. ![]() Fresh Parsley and Fresh Basil - Yes, please use fresh herbs.You can also use plain feta if that's all you can find. It adds so much flavor to all types of pasta and green salads, and even Balsamic Chicken. Tomato Basil Feta - I love using flavored feta cheese, and the tomato basil is delicious.Use whichever you prefer, or leave them out if you have picky eaters. ![]() Black Olives - I used black olives, but I prefer the taste of Kalamata olives so I often swap out for these.It also makes the pasta salad last longer in the refrigerator. ![]()
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