Blog #83: Gluten-Free Pasta Salad (Vegan + Food Allergy Safe)

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Gluten-Free Pasta Salad ready to be eaten! (Photo by: Christina Hale)

Mama Mia!  It’s pasta! 🍝 😍  A classic and versatile dish enjoyed all over the world for decades.

However, things can get a little bit tricky when you try to put your pasta fork into the gluten-free food realm.

Not all gluten-free pastas are created equal.  Many gluten-free pastas turn to mush or fall apart after boiling — so knowing which brands to use is key to ending with a pasta dish your family and friends will enjoy and rave about.

Here’s a scrumptious gluten-free (and vegan) pasta salad I came up with recently.

Let’s get into the recipe, shall we?

 

Ingredients:

– 1 bag gluten-free brown rice pasta

– 2 to 3 tbsp vegan soy-free mayo

– 2 tbsp fresh lemon juice

– 1/4 cup of fresh parsley and cilantro mixed (finely chopped)

– 3/4 cup chopped bell pepper

– 1 tbsp green onions (finely chopped)

– 1 cup chickpeas (cooked)

– 1 tbsp coconut palm sugar

– 1/2 tsp Pimentón (smoked paprika)

– Aromatic sea salt to taste (Herbamare sea salt)

 

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This is the gluten-free pasta brand I buy primarily.  This is the spiral pasta I used in this pasta salad recipe.

Method:

Pasta:

**Follow the cooking instructions on the back of the pasta package.**

I cooked my pasta for approximately 13 minutes and it came out the ideal texture.

Once the pasta is cooked, strain and set aside in a medium to large mixing bowl to give you enough room for mixing all the ingredients together later.

 

Herbs:

Ensure all your herbs are washed.  Finely chop your cilantro, green onion and parsley, then set it aside.

 

Veggies:

Wash your bell peppers & chop them up finely.

 

Dressing:

In a small bowl, combine the mayo, lemon juice, coconut palm sugar and pimentón (smoked paprika).  Mix well until all ingredients are combined.

 

Put It All Together:

Get the bowl with the cooled pasta.  Add all of your additional ingredients in with the pasta and give it a gentle mix.  Add in the dressing at the end and mix until everything is combined.

Now, enjoy this beautiful pasta salad with family and friends — or on your lunch break!

Bonne appetite!!

 

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Chopped cilantro and parsley mix (left), chopped bell pepper (centre) and chopped green onions (right).

Pro Tips:

– To add more fiber & protein, add more chickpeas or add beans

– To increased your veggie intake, add additional veggies such as steamed or fresh chopped broccoli, cauliflower, carrots, or thinly sliced purple cabbage

– Pay attention to the amount of vegan mayo you need.  You may need a bit more than 2 tablespoons.  Add a bit more if needed.

 

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The chickpeas I used in this recipe.

Thank you for checking out this post!  Let me know how this recipe turns out for you!

Leave a comment below!  I enjoy responding to your comments.

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Love & Light ❤️🌿,

Chrissy

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2 Comments Add yours

    1. Chrissy says:

      Thank you! It turned out well! 🙂 Give it a try one day! 🙂

      Like

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