It’s summertime and that means that the temperatures have been soaring in my neck of the woods. Today my car thermometer reads 101 degrees. Not a good day to heat up the kitchen! Therefore, I decided it was a great time to make a quick and easy gluten-free pasta salad.
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Last week I went on a mission to stock up on some food items for my pantry.
Along with being gluten intolerant, I am also allergic to corn, which is a real bummer. Corn itself does not contain gluten, so brands often use corn as an ingredient when manufacturing their gluten-free products. Therefore, I am always thrilled to find gluten-free products that are not only free of gluten but free from corn as well.
When I stumbled upon a package of gluten-free/corn-free Organic Brown Rice & Quinoa at Aldi’s, I had a private party right there in the store aisle! (I actually did a little happy dance!!) This yummy pasta became the basis for this gluten-free pasta salad recipe.
Next, I began chopping, slicing, and dicing a variety of fresh, organic vegetables to go into this salad. I used fresh cucumbers, a variety of grape tomatoes, red bell peppers, snow peas, and some chickpeas.
Don’t you just love a good salad? I sure do! Some of my favorites are Make-Ahead Healthy Travel Salad, Autumn Harvest Salad with Hot Bacon Dressing, Strawberry Spinach Salad, Go Green Salad, and Gluten-Free Veggie Bacon Feta Salad, (just to name a few).
When the pasta was finished cooking (it only takes 7 – 10 minutes to cook), I used my stainless steel colander to drain the pasta, then lightly rinsed the pasta and drained it again. After the pasta noodles were cool I added them to the vegetable medley and tossed everything together.
For the final touch, I sprinkled on some Salt-Free Mrs. Dash Seasoning, then lightly tossed the salad again and placed it in the refrigerator to chill. Rather than sprinkling feta cheese at this point, I suggest adding a generous sprinkle right before serving it.
A deliciously healthy and filling salad.
- 1 (16 ounce) package Gluten Free Organic Brown Rice and Quinoa Pasta
- 1 cup fresh grape tomatoes, cut into
- 1 cup fresh cucumbers, sliced
- 1 cup red peppers, diced
- 1 cup snow peas, diced
- 1 1/2 chick peas
- 1 Tablespoon Mrs. Dash Salt Free Original Blend Seasoning
- 1/2 cup Feta cheese
- Optional: 1 cup Gluten Free Hormel Natural Choice Salami, diced
- Additional optional ingredients: red onion, yellow and green squash, radishes, carrots, celery, asparagus and fresh mushrooms.
- 2/3 cup Gluten Free Pompeian Red Wine Vinegar
- 2/3 cup olive oil
- 2/3 cup granulated sugar OR 4 - 5 Tablespoons honey
- 3 teaspoon dry mustard
- 1 teaspoon salt
- Cook pasta according to the package directions.
- Drain and rinse with cool water. Allow to thoroughly drain.
- Wash vegetables and cut, slice, or dice them. Place in a large mixing bowl.
- Add chickpeas, and mix well.
- Add drained pasta to vegetables.
- To make the dressing:
- Place red wine vinegar, olive oil, honey, salt, and mustard into the blender. Blend well.
- Pour over pasta and vegetables.
- Sprinkle Mrs. Dash over the mixture.
- Gently toss to coat pasta mixture.
- Chill for 1 hour, or overnight.
- Right before serving, generously sprinkle feta over pasta salad.
This gluten-free pasta salad can make a great “meatless” meal, or feel free to add some diced gluten-free Hormel Natural Choice Salami. Either way, this recipe is good.
As much as I love a good lettuce salad, I’m always game for a good pasta salad. Excuse me while I grab my bowl and fill it full of this tasty gluten-free pasta salad!
More great recipes: