Having left with quite a few gluten free ingredients after our gluten sensitive visitors, I thought it was time I started to use them. That’s how this pasta salad came together and became my lunch yesterday.
I used San Remo gluten-free spirals -as I mentioned in the ingredients section below. I must admit, I was quite impressed. The spirals held it together nicely after they have been cooked. Not to mention they taste pretty good too unlike some other gluten free pasta I tried so far. I should write a review for the brand now, shouldn’t I?
1 cup gluten free pasta spirals (I used San Remo)
½ cup baby peas, cooked
1 thin spring onion (scallion), chopped finely
2 twigs fresh dill, chopped
1 tbsp extra virgin olive oil
Drizzle apple cider vinegar or white wine vinegar
½ tbsp freshly squeezed lemon juice
Salt and pepper
• Cook the pasta according to packet instructions. Drain and rinse and rinse again.
• Place cooked pasta, peas, chopped spring onion (scallion), and chopped dill in a salad bowl.
• For dressing, whisk together olive oil, vinegar, lemon juice, freshly ground black pepper and salt in a small mixing bowl. Pour dressing over the pasta salad, gently tossing to mix.