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.