Can you believe we are already nearing the end of July? Life in quarantine this year has certainly warped my sense of time, but the Florida heat has been pretty wicked this summer. Right now, I’m especially grateful for air conditioning!
A few weeks back, I ventured out for a socially distanced Fourth of July cookout. With my food sensitivities all across the board these days, I wanted to make something relatively healthy that was still reminiscent of summer. Enter: the gluten-free pasta salad!
A Few Notes
This recipe is incredibly easy to make and adapt, to the point that I almost feel guilty calling it a recipe. The trick to making this recipe a healthy one is all in the dressing you use. You can make your own at home, but I chose to use the Citrus Zest dressing from The New Primal, which was readily available at Publix and uses all real ingredients. You can experiment with other dressings for a different flavor as well. (I know I want to try it with Tessemae’s Classic Italian dressing next!)
Below are instructions to one of the easiest crowd-pleaser recipes you will ever attempt.
Gluten-Free Pasta Salad
- 1 box Barilla Chickpea Rotini Pasta (or other gluten-free pasta of choice)
- 2 bell peppers (any color)
- 4 cups organic sweet corn (cooked)
- 3 tbsp Citrus Zest dressing from The New Primal (or other dressing of choice)
- Salt to taste
- Begin cooking pasta. Note that many legume-based pastas tend to foam while cooking, so keep an eye on it periodically to ensure that it doesn't foam over.
- While pasta cooks, chop your bell peppers and throw in a bowl.
- Add in sweet corn.
- When pasta is done cooking, drain and then pour into bowl. Toss in salt.
- Mix everything in bowl, pour in dressing, and mix again until everything is even.
- Refrigerate about two hours or until chilled.
Let me know if you try it at home and how it works for you! For more of my easy and healthy recipes, click here. What are you cooking up at home?