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Gluten-Free Pasta Salad (with Vegan Option)

If you’re looking for the fastest, easiest, most delicious on-the-go dish to bring to your next summer picnic or potluck, you’re in luck! This is your new go-to recipe! I started making this Gluten-Free Pasta Salad a few years ago and it became an instant hit amongst our friends. Now whenever summer rolls around and a gathering is afoot, this salad is always requested. Light, tasty, healthy and extremely satisfying all at once, this salad can be tossed together in a few minutes and holds at room temperature. Bring it to your next Summer Outdoor Movie Night (for your LA List, click HERE) for a dish guaranteed to put a smile on your friends’ faces and have them coming back for seconds—and thirds!

Prep Time: 5 mins

Cook Time: 8-12 mins

Total: 20 mins

Serves: 8-12 people, depending on portions

INGREDIENTS~

  • 1 bag of gluten-free pasta (I use Trader Joe’s Gluten-Free Pasta)
  • 1 bag of organic arugula
  • 1 can of organic garbanzo beans
  • 1 box of organic cherry tomatoes
  • 1 log of chevre or 1 box of feta cheese (if Vegan, skip this part)
  • everyday seasoning spice blend (I use Trader Joes Everyday Seasoning)
  • salt & pepper to taste
  • organic extra virgin olive oil

*I like to use all organic ingredients, but that’s up to you. This salad can also be made with regular pasta for those who eat wheat. I prefer corkscrew pastas, but feel free to experiment. For vegans, simply skip the goat cheese for a delicious gluten-free vegan pasta salad.

ASSEMBLY~

Cook your pasta first. Fill a pot of water on the stove and add a pinch of salt. Bring to a boil and then add your pasta. Lower the heat, but keep the water boiling, stirring halfway through. Follow the specific instructions on your package, but the pasta usually cooks between 8-12 minutes. Keep checking each minute after 8 minutes. With gluten-free pasta, you want it to be slightly al dente so it doesn’t get too mushy.

Drain the pasta and rinse with cold water. Set aside to cool.

Wash your arugula and set aside.

Cut 10-20 cherry tomatoes in half and set aside.

Open the garbanzo bean can and drain the liquid from it.

In a large bowl, toss in your pasta, garbanzo beans and tomatoes. Salt and pepper to taste, but go easy on the salt since the goat cheese will add more saltiness too. Grind a healthy covering of everyday seasoning on top and drizzle with extra virgin olive oil. Toss together.

If you are eating right away, toss in your arugula and chunks of feta or chevre. If you are bringing to a gathering, wait to add the arugula and goat cheese until right before serving so that the greens stay crunchy.

That’s it! Super simple and incredibly delicious! Put this one on your Greatest Hits List and enjoy all summer long!

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Words & Recipe by Christina Huntington // Photography by Sarah Prikryl

© 2016 Sirens and Scoundrels

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