Gluten Free Summer Pasta Salad Recipe
Oh baby it’s hot outside! Here in Florida the temps are hovering in the nineties with the humidity the same. Hot, sticky, muggy, and gross. This Gluten Free Summer Pasta Salad Recipe should help that!
As much as I love to cook (and eat!) when it’s this hot out I don’t feel much like spending a lot of time in the kitchen. And I certainly don’t want some hot, heavy meal for dinner. I want something light and refreshing. And when I think light and refreshing, I think pasta salad.
The trouble is that with this hot weather also comes swimsuit season. I tend to want to eat lighter so I want every calorie to count.
My new pasta of choice these days is Ancient Harvest’s gluten free Lentil & Quinoa Pasta – it is nutrient dense, has two times the protein of regular pasta, and contains a healthy dose of fiber yet has the taste and texture of traditional pasta. That’s making my calories count!
I whip up this salad in the morning when it is still cool, pop it in the fridge and come dinner time, I have a filling, flavorful, and refreshing dinner with zero sweat and zero effort!
Click here to see my cooking demonstration of this recipe on Daytime TV!
- 1 (8 ounce) box Lentil & Quinoa Rotelle (or other short pasta)
- 1/3 cup jarred pesto
- 1 (12 ounce) jar roasted red bell peppers, drained and chopped
- 8 ounces fresh mozzarella cheese chopped
- 1 cup cherry or grape tomatoes halved
- ¼ cup toasted pine nuts
- 3 cups baby arugula
- Salt and pepper to taste
Bring a pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta and rinse with cold water.
Place the drained pasta in a mixing bowl, add the rest of the ingredients and toss well to combine everything. Refrigerate until ready to serve.
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