So GoodJune/July 2008 Issue

Super Gluten-Free Salad Tips

  • Select a pasta shape— tube, shell, spiral or twist —that’s easy to eat with a fork. Any short pasta, such as penne, fusilli, macaroni or rigatoni, works for pasta salad.
  • Gluten-free pastas are made from brown, white and wild rice, corn, quinoa, beans, peas and potato, each with distinct flavors and properties. Try several varieties to see which you prefer.
  • Gluten-free pasta tends to harden if not eaten fairly quickly. Use plenty of sauce or dressing to decrease this likelihood. Tightly cover leftovers and store in the refrigerator.
  • For taste and texture variation, try cooked rice (day old is best) or quinoa instead of pasta.
  • Make your salad a meal by adding bite-sized pieces of cooked chicken, turkey, shrimp or other protein. Allow cup protein per person.

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