MealsJune/July 2008

Gluten-Free Pizza Pasta Salad


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


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


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.

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