|
Pasta Salad (page 95)
I have yet to find an allergen-free/gluten-free pasta that is
edible when refrigerated. Every brand that I have tried has an
unsavory texture that crumbles in your mouth when chilled.
However, this doesn't mean pasta salads are out of the question.
Follow these simple hypoallergenic techniques and you will be able
to enjoy a tasty pasta salad once again.
|
|
4 |
ounces sun-dried tomatoes in oil, drained and chopped
|
|
|
2 |
ounces sliced olives, drained |
|
|
1 |
medium green pepper, diced |
|
|
1/2 |
cup shredded carrots |
|
|
1 |
small shallot, chopped |
|
|
1/2 |
teaspoon salt |
|
|
1/4 |
teaspoon pepper |
|
|
1/2 |
cup creamy Italian salad dressing, recipe on page 221 |
|
|
1/4 |
cup canola oil |
|
|
12 |
ounces rice tri-color spirals, or any shape of rice pasta
|
Instructions
1. Combine sun-dried tomatoes, olives, green pepper, carrots,
shallot, salt, pepper, Creamy Italian Dressing, and canola oil in
a large mixing bowl. Stir to incorporate all ingredients.
2. Cook rice noodles according to package. Drain and immediately
toss with marinated vegetables while noodles are still warm.
Serve immediately. Do not refrigerate. This salad will remain
palatable at room temperature for up to 3 hours.
Recipe
Notes
T: The condiments can be prepared up to 24 hours in advance and
stored in the refrigerator. Add warm, cooked pasta just prior to
serving. Not only does this technique enhance the texture of the
pasta, but it also enhances the flavor. By adding the pasta to
the other ingredients while the pasta is still warm, the pasta
absorbs the flavors of the condiments, thereby giving each spiral
maximum flavor rather than just coating the noodles with
ingredients.
Serves: 6. Preparation Time is 10 minutes. Inactive Preparation
Time is 00 minutes. Cooking Time is 10 minutes.
E |
