Prep: 15 minutes
Assemble: 2 minutes
This gluten free pasta salad can be made ahead. Ingredients can be cut up the day before eating. The pasta can be cooked, cooled and stored in a large bowl, covered with plastic wrap. The dressing can be made ahead and stored at room temperature until served.
MAKES 6 SERVINGS.
4 quarts water
1 teaspoon salt
1 (8-ounce) package small gluten-free pasta shells or elbows, under-cooked by 2-3 minutes
1 tablespoon olive oil
20 cherry tomatoes, quartered
1 cup canned chickpeas, rinsed and drained
¾ cup roasted red peppers, drained and coarsely chopped
¾ cup crumbled feta cheese or dairy-free cheese replacement, optional
½ cup pitted Kalamata olives, coarsely chopped
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh thyme
Salt, optional, to taste
Freshly ground black pepper, optional, to taste
¼ cup good-quality olive oil
¼ cup + 1 tablespoon red wine vinegar
2 cloves garlic, crushed
2 teaspoons chopped fresh basil
1 teaspoon fresh or dry oregano
1 teaspoon sugar
1. Bring 4 quarts of water to a boil in a large pot. Stir in 1 teaspoon salt and add pasta. Follow package instructions except undercook pasta by 2 to 3 minutes or until it’s opaque but firm. Rinse in cold water and drain well. Toss with 1 tablespoon olive oil. Return to pot.
2. Add tomatoes, chickpeas, red peppers, feta cheese (if using), Kalamata olives, 1 tablespoon basil and thyme to drained pasta, tossing to combine.
3. To make dressing, place ¼ cup olive oil, vinegar, garlic, 2 teaspoons basil, oregano and sugar in a medium bowl and whisk to combine.
4. Drizzle dressing over pasta, tossing gently until ingredients are evenly coated. Taste before adding salt and pepper, as feta and olives are salty.
5. Transfer pasta salad to a serving bowl and chill 1 to 2 hours. Alternatively, serve at room temperature. Leftover salad will keep 1 day in the refrigerator.
Each serving with dressing contains 381 calories 18g total fat, 6g saturated fat, 0g trans fat, 17mg cholesterol, 799mg sodium, 43g carbohydrate, 7g fiber, 5g sugars, 11g protein, 22Est GL.
Each tablespoon of dressing contains 61 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 8mg sodium, 1g carbohydrate, 0g fiber, 0g sugars, 0g protein, 0Est GL.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of two books on the gluten-free diet.