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Gluten-free Pasta Salad Recipe


I have two great recipes for a backyard BBQ or a potluck supper side dishes. I have stopped walking around saying this is gluten-free to people and learned to watch their faces as they eat, then say something. I like to take simple everyday recipes and create them completely gluten-free. This is a great addition to the repertoire, you can change up the ingredients and change the spices to suit different menus.

Gluten-free Pasta Salad Recipe

Ingredients
Makes 6 servings

2 cups uncooked gluten-free Penne pasta*
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 cups mayonnaise*
3 tablespoons prepared yellow mustard*
3/4 cup white sugar
2 1/4 teaspoons cider vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

Directions

Bring a pot of lightly salted water to a boil. Stir in gluten-free Penne, cook for 12 minutes, until just under done -- al dente. Drain but do not rinse, place in bowl and set aside to cool.

In a large bowl, mix together the eggs, onion, celery and red pepper. In another smaller bowl, stir together , mustard, white sugar, cider vinegar, salt and celery seed. Pour over the vegetables, and stir in Penne pasta until well blended. Cover with cling wrap and chill for at least 1 hour. Serve with your favorite foods.

Cooking times vary on different gluten-free products. I use Schar gluten-free pasta for this recipe. When I list a recipe I also list at the bottom the specific brands I use for questionable products. The mayonnaise I choose to use is Spectrum olive oil mayonnaise. I use French's yellow mustard it is considered gluten-free.


No Mayonnaise Potato Salad Recipe

Ingredients
Makes 6 to 8 servings

2 pounds small new potatoes, quartered and boiled.
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
2 tablespoons chopped fresh chives

Directions

Whisk vinegar, olive oil, mustard, basil, sea salt and pepper together in a large bowl. Toss the potatoes and onion together with the dressing until evenly coated. Let stand about 30 to 40 minutes.
Toss chives into potato salad until evenly distributed. Chill for about an hour and serve.
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Content copyright © 2014 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Gillian Scianna for details.

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