Serves 4 to 6
Free of: gluten and top allergens
Pasta salad may seem like a no-brainer for a summer picnic, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.
- 8 oz (230 g) gluten-free elbow macaroni pasta (I use Tinkyada brown rice with rice bran)
- 1 ⁄2 cup + 2 tbsp (150 mL) soy-free vegan mayonnaise (store-bought or my Rice Milk Mayonnaise)
- 1 large garlic clove, minced or crushed
- 1 tsp sugar
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard [optional, if allergic to]
- 2 tbsp gluten-free sweet relish
- 2 tbsp plain rice milk
- 1 ⁄2 cup (120 mL) minced celery
- 1 ⁄2 cup (120 mL) minced red bell pepper
- 2 tbsp minced yellow onion
- salt and freshly ground pepper
- curly parsley, for garnish
- Cook pasta in salted water until tender (do not stop at al dente). Drain but don’t rinse. Spread in a single layer on a baking tray to let cool and dry.
- Combine mayonnaise, garlic, sugar, vinegar, mustard (if using) and relish in a medium bowl. Whisk in the rice milk until smooth.
- Toss pasta in a large bowl with celery, bell pepper and onion. Sprinkle with salt and a few turns of freshly ground pepper. Add dressing, and stir gently to coat.
- To let flavors meld, cover pasta tightly and chill in refrigerator at least 1 hour.
- Adjust salt and pepper to taste. Serve immediately, garnished with parsley. Salad will last up to 24 hours.
See Cybele’s recipe for Rice Milk Mayonnaise here.
Contributor Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at cybelepascal.com.
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Photo by Chris Gonzaga.