Summer heat already gotcha down? Try a refreshing salad instead of hot meal. Many people have trouble making gluten free pasta salad in advance. Rice pasta gets hard when refrigerated overnight. There are a couple of tricks to get you to succeed,though. Don’t use rice pasta. Try pasta made from other grains such as corn, quinoa, etc. If you must buy one that contains rice, at least make sure it is a mixture of other grains, too. Then, prior to refrigerating, add dressing, or at least oil, to the pasta to keep it soft. Keep in mind that gluten free pasta absorbs liquid quickly. Enjoy!
A make ahead gluten free pasta salad using refreshing summer ingredients - perfect for a hot summer day.
Ingredients:
- 2 Tablespoons peach juice, from can
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon water (optional)
- 1 clove garlic, minced or finely grated
- 1/4 teaspoon salt
- 1/2 lb. gluten free pasta (not rice): spiral, penne, macaroni, etc.
- 1 tomato, cubed
- 1/4 lb. soft mozzarella cheese packed in water, cubed
- 1 can sliced peaches in 100% juice, juice reserved
- 1/8 thinly sliced onion (optional for kids)
- Handful of endive
Instructions:
- Add all of the ingredients in a dressing bottle and shake; or whisk in a small bowl. Set aside to allow the garlic to infuse the dressing.
- Fresh ground pepper, to taste
- If making the pasta the night before, add about 2 teaspoons of oil to the pasta, toss, cover and refrigerate. You can then assemble it all in the morning. Do not add dressing until ready to serve.
- Cook pasta in plenty of boiling water. (The more room it has to float around, the better.) Keep it at a low boil/moving!To g. Drain and rinse under cold running or filtered water. Set aside to cool.
- Once cool, distribute pasta among serving bowls. Top with tomato pieces, soft mozzarella, peaches, and sliced onion. top with dressing (or allow each guess to add their own). Have freshly ground black pepper available for those desire it.