MealsJune/July 2008

Gluten-Free Pizza Pasta Salad

SERVES 4 TO 6

A cool, refreshing alternative to gluten-free pizza on a hot summer day.

Vinaigrette

2 cloves garlic, minced
teaspoon salt
Fresh ground pepper, to taste
2 tablespoons balsamic vinegar
6 tablespoons olive oil

Salad

pound gluten-free pasta
2 pounds tomatoes, cut into bite-sized pieces
red onion chopped
1 cup mushrooms, sliced
1 large sweet pepper, cut into bite-sized pieces
cup sliced olives, green or black
Cooked gluten-free sausage or pepperoni, cut into bite-sized pieces (optional)
1 cup fresh mozzarella, cut into cubes (optional)

1. Cook pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep pasta from sticking

2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.

3. Combine remaining salad ingredients and fold them into cooled pasta.

4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.

Each serving contains 302 calories, 15g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 254mg sodium, 41g carbohydrate, 5g fiber, 4g protein.

Comments (5)

Is there a secret to keeping GF pasta "soft" in cold recipes? It's always fine when first made butt gets hard/tough when truly cold, in my experiences. I would greatly appreciate any tips!

Posted by: Mimibu | June 5, 2017 7:26 AM    Report this comment

This was delicious just as advertised. Very filling and there will be another meal that we will look forward to. I put everything in as listed using turkey bacon and organic chicken sausage for the pepperoni (not excited about the pepperoni I found available). I used brown rice pasta that works well. We've decided this recipe is a keeper!!

Posted by: Gv | June 2, 2017 7:51 PM    Report this comment

Trader Joe's Brown Rice Pasta is excellent. I add a tablespoon or so of olive oil to the pot while it's cooking. Be extra careful not to over cook it, and add the olive oil after it is rinsed. Also, the addition of the vinaigrette helps the texture when using it in a cold salad. It also keeps well and can be reheated in the microwave when used in hot recipes. It's the best I've found, I serve it to guests and they can't tell that they're eating gluten free pasta!

Posted by: Mimiof7 | June 2, 2017 9:19 AM    Report this comment

I have yet to find a gluten free pasta which is good cold. What do you recommend?

Posted by: Barb6110 | May 30, 2017 10:25 AM    Report this comment

I made this pasta last night and loved it. I left out the mushrooms and the olives. But it really does taste like pizza. Very good! And it was nice to not heat up the kitchen. Took a little work to cut up all the ingredients though.

LaDonna Brock

Posted by: LaDonna B | July 19, 2010 3:05 PM    Report this comment

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