I am happy to announce that… BBQ SEASON HAS BEGUN! It’s time to get out of hibernation and bring out some of your best recipes to share with family and friends. I have come up with a super easy pasta salad recipe that is perfect for summer. It is full of fresh ingredients like lemon, dill, basil and tomatoes. Feel free to experiment by adding in seasonal veggies from your garden or local farmers market.
In honor of Celiac awareness month, Barilla sent me some of their gluten free pasta to try out. I am a tough judge because I am a big fan of pasta and have tried nearly every gluten free pasta available in Canada. And some I bought while in the US! I can honestly say that Barilla gluten free noodles are up there with the best. I brought the pasta salad to work, where no one but me has even tried a gluten free noodle. No one could tell they the difference! The texture is spot on. The flavor is subtle, just like wheat noodles. And the mixture of rice and corn flour gave it the perfect colouring too.
Another win for me is that the box directions were perfect. It said to boil for 8 minutes, which I did and they were perfect. Barilla is also one of the most affordable gluten free pastas on the market right now. I would (and have) paid $8 or more for a box of really good gluten free noodles but am extra happy to find one so much more affordable.
I put it to the real test by making it into a pasta salad. Most gluten free pastas can hold up to being covered in sauce and eaten right away. But I was worried how it would hold up to being covered in a dressing and left to sit in the fridge overnight. I had my fingers crossed that I wouldn’t end up with a bowl of mush and veggies in the morning. I am happy to share that at noon the next day they were still holding their shape perfectly! #win
Have any of you guys tried it yet? What did you think of it?
The yogurt or sour cream is optional. I find it also holds up better at room temperature without the dairy. But a little yogurt adds a creamy texture that people love. It makes it seem more rich and decadent without the extra calories and heaviness of a mayo-based pasta salad.
Anyways, give it a try and let me know what you think!
- 1 box barilla gluten free pasta
- ½ cup olive oil
- 1 lemon, zested and juiced
- 1 Tbsp dijon mustard
- 1 tsp maple syrup, honey or sugar
- 1 clove of garlic, chopped
- ½ cup yogurt or sour cream (optional)
- 2 bell peppers chopped
- ½ cucumber, chopped
- ½ red onion chopped
- ½ pint cherry tomatoes, chopped
- 1 bunch of fresh dill, finely chopped
- 1 bunch of fresh basil, finely chopped
- Chop up the veggies and herbs. Set aside
- Combine the ingredients for the dressing in a blender until well combined
- Cook the pasta according to the box directions. Mine were perfect after exactly 8 minutes of boiling
- Rinse the noodles and while still warm toss in the herbs, veggies and dressing
- Mix well, cover and put in the fridge to cool
- Serve cold