Gluten Free Pasta Nicoise Salad
Eating gluten free doesn't mean you should walk away when you see a recipe containing pasta; think outside the "box". The inspiration for this recipe came from this Tuna Nicoise Pasta Salad but uses quinoa pasta instead.
The following recipe is quick, fairly healthy and delicious. Keep key ingredients on hand and this dish can be yours in about 30 minutes or less.
Gluten free pasta leftovers don't hold up that well. Make what you need plus maybe some for the next day.
This dish can be served at lunch, dinner or even brunch. If you'd like, you can always use cooked potaotes instead of the pasta; the original main ingredient. And remember, always check the ingredients to ensure there is no gluten.
Enjoy!
Gluten Free Pasta Nicoise Salad
Ingredients:
- 8 oz gluten free pasta shells, like quinoa
- 1/2 lb green beans, washed and trimmed
- 1 can of tuna packed in olive oil, mostly drained and flaked
- 2-3 eggs
- 2-3 Tbl black or kalamata olives
- 1 Tbl capers
- 1 c cherry tomatoes or 1/3 c sun-dried tomatoes
- 1-2 tsp dijon mustard
- 2 tsp olive oil
- 1 tsp red wine vinegar
- salt and pepper to taste
- 2 c mixed greens
Directions:
1. Start water for pasta. While you are waiting for that to boil, hard boil eggs. Place eggs in a pot and cover with water, Place cover on pot and bring to a boil. Turn heat off and keep in hot water 14 minutes. Once done, drain hot water and place eggs in an ice bath. This produces perfect hard boiled eggs. Once these are cool, remove peel and chop each egg into 6 wedges.
2. Cook green beans. You can steam in a pot on the stove or use a rice cooker with the basket attachment. If using a rice cooker, only use about 1/4 c water. Cook until tender. You can also cook beans at the end of the cooking cycle with pasta. Add during the last 3 minutes of cooking.
3. Add 1-2 tsp of salt to the pasta water. Add pasta and stir. Cook for 1 minute less than the recommended amount of time, checking for doneness and cooking in 1 minute intervals. Drain and cool with cold water.
4. In a large bowl, add all ingredients except salad greens. Taste and adjust seasoning.
5. Serve on top of salad greens.
Comments