♥da recipe ♥da story ♥ da quote
Gluten-Free Emergency Pasta Salad
Cook one box of Lundberg Organic Brown Rice Penne and set it on counter to cool.
In a large serving bowl, toss cooled penne with plenty of chopped tomatoes, cucumber, spring onions, cannellini beans, and any other veggies you have leftover from the fridge/freezer.
Add 1/2 cup extra virgin olive oil & 1/2 cup Italian white wine vinegar.
Toss well and add salt, pepper, finely chopped fresh herbs.
Chopped walnuts, pecans or pine nuts
Chopped or mashed ripe avocado
Chopped FRESH Italian Flat Leaf parsley, basil or cilantro
Drained and rinsed canned chick peas, kidney beans, lentils
Drained and rinsed black olives
One finely minced fresh clove of garlic
Small cubes of your favorite cheese
Frozen peas that have been quick-cooked with boiling pasta 60 seconds before draining.
These days, everybody needs a gluten-free box on da shelf.
You never know who is going to swell with sickness from the gluten that we innocently flaunt around our kitchens.
I know the story.
“We never had trouble with gluten when I WAS A KID!!!!”
Well, you’re not a kid anymore. Unfortunately being an adults means accepting the reality that you may have to cook a gluten-free dish once in a while even if you are a gluten glutton yourself.
This is a GREAT box of gluten-free pasta to have on the shelf when you need a GF rescue kit.
I have tried many, many gluten-free pastas. My dear momma finds that her symptom of joint swelling is alleviated by avoiding gluten.
We have therefore tried almost every single brand!
This Organic Lundberg Pasta is my favorite. It tastes so good that my husband did not know it was gluten-free!
I am not a big fan of pastas made from lots of other ingredients. This pasta is also my way of eating organic brown rice without having to cook it for the normal 45 minutes!
This Emergency Pasta Salad makes great use of leftover bits of finely chopped veggies (frozen or fresh!), an avocado that has seen better days (mash it with some nuts–slurp!), and any wilting herbs you have sitting in the drawer.
Finely chop all your bits and bobs, toss them through this cooled gluten-free penne (or other bite-sized shape), and mix with good extra virgin olive oil (Kirkland Organic EVOO is great!), fresh lemon juice, or any type of vinegar.
Oil and vinegar are quite a personal art. Start with half/half and go from there, testing and tasting with salt and pepper until you are happy.
Your gluten-free guests will be happy too! Especially if it is…
♥ da quote
We cannot solve our problems with the same thinking we used when we created them.