Basil plain pasta free#

If you bite it and it's hard in the middle, it needs more time, but if it's mostly cooked through with a slightly chewy bite remove it from the heat. You have to taste the pasta to see if it's done. Add the gluten-free pasta and stir often to help prevent them from sticking together. Bring your water to a boil and add a generous amount of salt to the water. I like to cook mine al dente, so I usually subtract a few minutes from the package directions.

Basil plain pasta free#

Gluten free pasta can get mushy and gummy if not cooked correctly. It often tastes even better the next day! Tips for Cooking Gluten Free Pasta I always make extra salad dressing to have on hand. When you are ready to eat it, give it a good toss and add a bit more dressing if needed. Pasta salad will keep fresh in the refrigerator for three to four days if stored in an airtight container. You can substitute a different Italian seasoning if you have that on hand. It usually contains rosemary, thyme, basil, and oregano. Herbs de Provence - This simple dried herb from the south of France is the perfect combo of flavors for this salad.Olive or Grapeseed Oil - I usually get my olive oil at Costco but use any brand you like.Red Wine Vinegar - This Mediterranean staple adds the perfect amount of tangy flavor to the pasta salad.

It adds much more flavor and some lovely color to the salad too.

Fresh Parsley and Fresh Basil - Yes, please use fresh herbs.

You can also use plain feta if that's all you can find. It adds so much flavor to all types of pasta and green salads, and even Balsamic Chicken.

Tomato Basil Feta - I love using flavored feta cheese, and the tomato basil is delicious.

Use whichever you prefer, or leave them out if you have picky eaters.

Black Olives - I used black olives, but I prefer the taste of Kalamata olives so I often swap out for these.

It also makes the pasta salad last longer in the refrigerator.

Grape or Cherry Tomatoes - You can use any type of tomato you want, but it's best to have a sturdy tomato that will hold up well and not fall apart.

You can also give the zucchini a quick saute, as I do in this Quinoa Salad with Greens for some extra smokey flavor.

Zucchini - I love the taste of raw zucchini, but it needs to be sliced thin.

They hold up really well and have a great flavor with no weird aftertaste.

Gluten-Free Pasta - I prefer Jovial Foods Brown Rice Pasta, as mentioned above.

Some of my favorite gluten free pastas to use in this salad are Jovial Grain-Free Cassava Penne Rigate, Jovial Penne Rigate Pasta, Banza Chickpea Pasta Rotini, and Tinkyada Organic Gluten-Free Brown Rice Pasta. If you are not gluten free this salad works just as well with regular pasta. Add different seasonal vegetables depending on what is in season at the local farmers' market. You can add grilled chicken, shrimp, or steak and make it a delish, main dish for dinner. This gluten free pasta salad is infinitely adaptable. So delicious! I make a big batch, keep it in a Mason jar and use it on salads all week. The salad dressing is homemade with red wine vinegar, olive oil, lemon, and some Italian herbs de Provence. It is easy to make with simple ingredients and lasts well in the refrigerator for several days.

This Gluten Free Pasta Salad recipe with quickly become your go-to side dish for potlucks, neighborhood parties, family gatherings, and summer picnics.