This cold pasta salad is so good! I have been searching for a great GF cold pasta salad that would stay good for a few days. Because of the nature of GF pasta, it tends to get hard after a day or two in the refrigerator. I found this recipe on the Pioneer Woman's Blog and knew I had to convert it to a GF Pasta Salad
Success! It tastes so good and lasted three days in the refrigerator without getting stiff.
This would be great as a summer BBQ side dish.
I added some garbanzo beans to give it a little more protein. I sent it to school for lunch and my GF Teen was so thrilled to have something new to try.
Take your lunch to work? Throw this in a container with a cooler pack and you are set.
Recipe for Gluten Free Cold Pasta Pesto Salad
- 12 ounces Fusilli GF Pasta – I used Bionaturae
- 1/3 cup Pesto – You can Make Your Own Pesto or use Napoleon Basil Pesto which is available at most grocery stores
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1/4 cup Milk
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Cherry Tomatoes, Halved
- 1/2 cup Kalamata Olives, Halved
- 1 cup Garbanzo Beans
- 4 ounces Mozzarella Cheese, Cut Into Cubes
- 1/2 cup Shredded Parmesan Cheese
Cook the pasta in salted water according to package instructions. Then drain it and rinse in cold water.
Allow pasta to dry slightly and toss in a bowl with 4 tablespoons pesto. Cover and refrigerate pasta until cold.
Make the dressing by whisking together the mayonnaise, sour cream, and milk with the rest of the pesto. Add salt and pepper, then taste and adjust seasonings as needed. The dressing needs to be somewhat thin and pourable in order to coat the pasta.
Add the dressing to the cold pasta and stir. Top with tomatoes, olives, garbanzo beans, Mozzarella Cheese and Parmesan cheese.
Store in the refrigerator.
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How to make this Recipe Casein Free:
As most of you know, I am the only one in my family who is also Casein Free. I enjoyed this salad by using Tofutti Non-Dairy Sour Cream and Almond Milk. I served the cheese on the side and left it off my portion. I used my homemade Pesto which I leave the cheese out of.
Make your own Pesto:
It is really simple and easy to make. Store the extra in the freezer.
Recipe for Basil Pesto
- 2 cups basil leaves, washed and dried
- 4 cloves minced garlic
- 1/3 cup pine nuts
- 1/4 cup shredded parmesan cheese
- 3/4 cup olive oil
- 1/2 t salt
- 1/2 t pepper
Pulse the basil, garlic, pine nuts and cheese in a food processor until finely chopped. Drizzle the olive oil through the feed tube until pureed. Add salt and pepper.
This freezes well in 6 ounce plastic containers. Drizzle with a layer of olive oil before freezing to keep it green.
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How to make this Recipe Casein Free: Leave the parmesan cheese out or replace with Parma Vegan Parmesan.