Gluten-Free Pasta Salad
Last Sunday, I got a flyer from my church about a potluck dinner being hosted for a musical ministry group coming to perform at our church. The flyer had indicated that due to some food allergy restrictions, it would be helpful if we bring a dish that is Nut-Free, Gluten-Free, Dairy-Free and Diabetic Friendly. As a mother of a child, who has severe allergies to tree nuts. I know how nerve wracking it can be to attend a potluck party, because no matter how vigilant I try to be at the party. It’s hard to know what ingredients in a dish might be harmful for my child. So, I took this as a personal challenge to make a dish that would be free from all those ingredients as my contribution to the potluck even though I will not be attending the party.
I started brainstorming for ideas during the week, but I decided that the best dish to make would be a common dish/favorite dish but made by substituting ingredients.
GLUTEN-FREE PASTA SALAD
- 340g Gluten-Free Pasta (made from rice, corn and quinoa)
- 1/2 Red Pepper (chopped)
- 1/2 Yellow Pepper (chopped)
- 1/4 Red Onion (minced)
- 1/2c Shredded Carrots
- 12 Cherry Tomatoes (cut into quarters)
- 1c Edamame (cooked)
- 1/4inch Deli Ham (cut into cubes)
- Bring a pot of water (6L) to a rolling boil.
- To add flavor and reduce stickiness. (add 1/2tbsp of salt)
- Cook pasta for 7-9 mins (uncover) stirring frequently.
- Drain and rinse with warm water.
- Toss cooked pasta with 1/2tsp of Olive Oil
- Add red pepper, yellow pepper, red onion, shredded carrots, cherry tomatoes, edamame and ham to cooked pasta
- Toss with dressing (see below) and refrigerate until ready to serve.
1/2 cup of Coconut Milk (Dairy-Free)
Juice of 1 Small Lime Juice
1/2 Large Clove of Garlic
2tbsp Olive Oil
1/4tsp Sea Salt
Step By Step
Read the instructions on the package carefully. Apparently Gluten-free pasta cooks a lot faster than regular pasta. YAY! I learned something new today
I had the heat on high until the water turns into a rolling boil, then I add the pasta and turn the heat to medium high and set the timer for 9mins. Stirring frequently.
I like to have my peppers chopped up into tiny little pieces.
Toss in all the vegetables before adding the dressing will make it easier to mix.
Throw all the ingredients for the dressing into a Nutribullet and blend for 30secs.
Almost forgot the protein, so I had to send Hubby out to get me a 1/4inch piece of deli ham. Chopped into tiny little pieces and toss it with the pasta salad.
Voila…My 1st attempt at making a Nut-Free, Gluten-Free, Dairy-Free Dish!
I had a lot of fun making this dish and hope that those with food allergies will get to enjoy the potluck party a little more tonight.