You really can never go wrong with this type of pasta salad. Whether you are gluten-free or not this flavor packed salad is a BIG CROWN pleaser!
Ingredients: 1/2 yellow (1 cup) (or orange) pepper, diced 1/2 green pepper, (1 cup), diced ½ large sweet onion, diced (1 cup) 1 ½ (6 oz) cups artichoke hearts, cut into ¼’s 1 cup (3 oz) large olives, sliced 1 medium tomato, (1 cup) de-seeded, diced 4 oz Genoa Salami, sliced in strips (or cubed) 5- 5 ½ oz Smoked ham, cubed 5 oz Provolone (mozzarella), cubed 8 oz Italian Salad Dressing 12- 16 oz gluten-free ziti (or shell pasta), cooked according to package directions ½ cup Mayo (optional) Directions: 1.Make pasta according to directions. 2.Cool down slightly but still slightly warm. Place in large mixing bowl. 3.Add all the cut veggies to the pasta. 4.Add dressing. 5.Add meat and cheese. 6. Mix well and serve. Tips: *Looking for a creamier salad- add the ½ cup mayo *More possible goodies to add to this pasta salad: pepperoni sliced into strips asiago cheese or parmesan cheese banana peppers *You can make your own Italian dressing with vinegar and oil and Italian seasoning. *Store in the refrigerator in tight container. If you are eating it after refrigeration, you may need to add more dressing to “reconstitute” the pasta because it tends to get dry and firm, unlike gluten-pasta which stays moist.
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How do you feel when you create something that you know is really good for you? Do you just want to share it with everyone you know? Get it printed in a sandwich board and walk around in the street? O.K. Maybe that one’s going too far…but that is how I feel when I post these recipes😊
I can’t wait for you to try this one‼️😍🤩🥳😍🤩🥳😍🤩🥳 ½ bag large kale (8-10 cups) remove stems and cut into small (bite size) pieces. 1 small/medium onion diced (I used a sweet onion) 1 avocado- diced 1 large tomato- diced 1 cucumber diced (not an English cucumber, de-seeded) 1 large lemon- juiced ¼ cup extra virgin olive oil ¼ cup chopped fresh cilantro 1 teas salt 1 teas black pepper 1 teas fine garlic powder 3 TBS nutritional yeast 2 TBS ACV (apple cider vinegar) With plastic gloves on I mix the ingredients together. Massage the kale, it helps the vegetable to absorb the flavors. Chill for a little bit before serving. I am not a fan of mustard! I have never l have never used in it my cooking, so you can imagine Caesar dressing has been a bit of a trial. Through my many years (lol) I have created a bunch of good recipes for Caesar salad but this one by far is my favorite! I hope you enjoy it too!
I love this Caesar salad dressing! I feel like I could drink it lol😂 1 large garlic (or 2 small) cloves 2 fresh lemon juice= 1/4 cup 1/4 cup extra Virgin olive oil 1 teas Worcestershire sauce 1 TBS anchovy paste Salt and pepper to taste 1 ounce dried parmesan cheese. **For dairy free version…This is where the salt comes in! I have made this for my daughter and omitted the cheese! Use a food processor and mix well. ** I use a small, easy to clean, food processor for these quick recipes. BUT using a food processor that allows you to add the olive oil very slowly will give you an even creamier dressing!! I am just keeping it real and honest and showing you me in my kitchen…and when I am craving something or am pressed for time…this is how I DO IT! And the result was still astounding! 1/2 cup avocado oil
1/4 cup rice vinegar 2 tablespoons mild or sweet miso (I used white miso) 1/2 tablespoon sesame oil 4-5 medium carrots, roughly chopped 2 inch long piece fresh ginger, cut into coins 2 garlic cloves (the recipe CAN stand on its own without the garlic BUT WE ENJOY the addition of if! So up to you!) 2 TBS (depending on the level of sweetness of your carrots) Turbinado sugar ***Note I like to mix it up a little bit and use powdered stevia, monk fruit, or swerve. As always you can add salt & pepper to taste. I did NOT😊 Mix well in food processor and ENJOY! If I close my eyes, I am eating the coveted ginger dressing at our favorite Japanese restaurant which is also the only restaurant I can find locally that makes theirs gluten free! Gluten-free tabouli (or Tabbuleh) made with tri-colored quinoa (follow the directions on the package to cook quinoa. Set aside and allow it to cool.)
1 large cuc’s - cut into smaller cubes 4 cups organic Italian parsley (when they have been chopped finely-it should equal about 2 cups) 1 large sweet onion- diced 3 cloves of garlic minced 2 lemons or 4 TBS 4 cups of cooked tri-colored quinoa. I started off with 1/3 cup of fresh lemon juice. Let it marinate for about an hour. Then I added a bit more lemon juice for my taste! 2 medium tomatoes - cubes 1/4 cup EVOO 1 TBS Himalayan salt Chill for at least a half hour before serving. **Note I like to add extra lemon to mine. ***A FUN twist my family enjoys is to sometimes add Feta cheese to this salad. This dressing should be good for 2 heads of hearts of romaine. I recommend NOT pouring the whole thing on at once! Mix it well, pour half the dressing. Taste then add gradually as needed!
Dressing: 1/3 cup of Red Wine Vinegar and a few dashes of balsamic vinegar 2/3 Cup of EVOO 1 TBS turbinado sugar (ANY sugar will do) 1 tsp salt 2 cloves fresh garlic minced 2 tsp sweet onion pressed in garlic press (or minced really fine) Dash of black pepper, ¼ tsp of paprika and a dash of tabasco ½ teaspoon of dried Italian seasoning Blend really well. |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |